Slow-Cooker Moroccan-Spiced Chicken with Apricots

Name: Slow-Cooker Moroccan-Spiced Chicken with Apricots
Cuisine: Africa & Middle-East, African
Ingredients: 12 , bone-in, skin-on chicken thigh (5 to 6 ounces each), trimmed of any yellow or white fat (see note); , Salt and ground black pepper; 2 tablespoons, vegetable oil, plus more as needed; 2 , medium onions, chopped medium; 1 1/2 teaspoons, hot paprika (see note); 1/2 teaspoon, ground cardamom; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 3 cups, low-sodium chicken broth; 1 cup, dried apricots, cut in half (see note); 1 , cinnamon stick; 1 (15-ounce) can, chickpeas, drained and rinsed; 1/4 cup, unbleached all-purpose flour; 1/4 cup, minced fresh cilantro leaves; 2 tablespoons, juice from 1 lemon; 1 , lemon, cut into wedges (for serving)

Main Courses
Africa & Middle-East
African
Poultry
Chicken
Slow Cooker

North African cooking is largely characterized by its tagines, or slow cooked, intricately spiced stews. We thought a chicken tagine with apricots would be a natural for the slow cooker.

SERVES 6

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