Chicken Thighs with Apricots
4 pounds bone-in skinless chicken thighs
1 1/3 cups quartered dried apricots
¾ cup shelled unsalted pistachios
1/3 cup packed dark brown sugar
1/3 cup minced peeled fresh ginger
1¾ tsp ground cinnamon
1¾ tsp ground coriander
1¾ tsp ground cumin
1 tsp salt
1. Mix the chicken, apricots, pistachios, brown sugar,
ginger, cinnamon, coriander, cumin, and salt in the
slow cooker until the sugar has melted into a coating
for the meat.
2. Cover and cook on low for 6 hours, or until the chicken
is falling-off-the-bone tender.
Great served over rice.
6- TO 8-QUART Slow Cooker