Slow Cooker: Chicken and Chickpeas

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Yield:  8 chicken thighs will serve from 4-8 people, depending on how big your eaters are…


  • 1 1/2 tablespoons vegetable oil
  • 8 bone-in chicken thighs, skinned
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups chopped onion
  • 1/4 cup finely chopped fresh garlic
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1 cup chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup chopped dried apricots
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
  2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 6 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro and serve.
Adapted from Ann Taylor Pittman, Cooking Light 


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