Few things smell better than Moroccan spices as they cook. Throw the kaleidoscope of ingredients for this Moroccan-style chicken into the slow cooker in the morning, then return home later to amazing aromas and fabulous flavors.
In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin, cardamom, and cayenne pepper.
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.
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.
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.