Chicken Thighs with Apricots

Chicken Thighs with Apricots   

            

       

  Ingredients

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            

 Directions

  

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