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- 1/2 cup olive oil
- 8 cloves garlic, minced
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons caraway seeds, crushed
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 1/8 teaspoon cayenne pepper
- 12 chicken thighs, skinned (4 to 5 pounds total)
- 1 14 1/2ounce can reduced-sodium chicken broth
- 1 cup dried apricots, quartered
- 1 cup pitted dates, quartered
- 3 tablespoons ground almonds
- 1 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon saffron threads
- 1/3 cup snipped fresh cilantro
- 2 tablespoons sliced almonds, toasted
- Hot cooked couscous (optional)
1. In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin, cardamom, and cayenne pepper.
2. Place chicken in a large resealable plastic bag set in a shallow dish. Add oil mixture. Press air from bag; seal. Cover and chill for 8 to 24 hours, turning bag occasionally.
3. Place chicken in a 4- to 5-quart slow cooker. In a medium bowl combine broth, apricots, dates, ground almonds, turmeric, salt, pepper, and saffron; pour over chicken.
4. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Use a slotted spoon to remove chicken mixture from slow cooker (some meat may fall off the bone); place chicken in a shallow serving dish. Sprinkle chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve chicken with cooking liquid and, if desired, couscous.
- Servings Per Recipe 6,
- cal. (kcal) 510,
- Fat, total (g) 26,
- chol. (mg) 115,
- sat. fat (g) 4,
- carb. (g) 41,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 4,
- fiber (g) 6,
- sugar (g) 31,
- pro. (g) 31,
- vit. A (IU) 1166,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 580,
- Potassium (mg) 878,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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