Moroccan Chicken Tagine

Ingredients - Moroccan Chicken Tagine:

3 pounds bone-in chicken pieces, skin removed
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 onions, chopped
1 cup dried apricots, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted
Hot cooked couscous or rice

Preparation - Moroccan Chicken Tagine:

1. Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.

2. Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.

3. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.
Serves 4 - 6

Tip: To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.