Slow Cooker Cinnamon Chicken with Apricots and Chickpeas

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Can opener
• Measuring spoons

• 1 tablespoon vegetable oil
• 8 boneless, skinless chicken thighs, about 800 g
• 1 medium brown onion, finely chopped
• 2 carrots, sliced
• 3 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 400 g tin chopped tomatoes
• 300 ml lower-salt chicken stock, made with a stock cube
• 2 tablespoons tomato purée
• 120 g dried ready-to-eat apricots, halved
• 400 g tin chickpeas, drained and rinsed
• 1 tablespoon runny honey
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh coriander or flat-leaf parsley
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon black pepper

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7

Heat the oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.