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1. In a large skillet heat oil over medium heat. Add chicken, onion, and garam masala; cook and stir until chicken is browned on all sides and onion is tender.
2. In a 3 1/2- or 4-quart slow cooker combine the chicken mixture, bulgur, lemon slices, plums, raisins, ginger, cinnamon, allspice, and cayenne pepper. Pour broth and the water over mixture in cooker.
3. Cover and cook on low-heat setting for 2 hours. Stir in almonds.
4. To serve, sprinkle each serving with mint and lemon peel.