Apricot & Chickpea Spiced Chicken

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 teaspoons Minnezona House Seasoning
• 1 yellow onion, sliced
• 1 (15 oz) can chickpeas, drained
• 1 (14.5 oz) can diced tomatoes
• ¾ cup dried apricots, halved
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon turmeric
• 1 tablespoon honey
• 1 tablespoon lemon juice
• ¼ cup chopped cilantro or parsley
• Cooked couscous, for serving

Directions

1. Season chicken with House Seasoning and place over the sliced onion in the slow cooker.
2. Add chickpeas, tomatoes, apricots, broth, cumin, coriander, cinnamon, turmeric and honey.
3. Cook on LOW 6 hours or HIGH 3–4 hours until chicken is tender.
4. Stir in lemon juice and taste for balance.
5. Serve over couscous with cilantro or parsley.

Recipe Notes

• Use unsweetened dried apricots if possible.
• Add a pinch of red pepper flakes for heat.
• Couscous is a natural serving partner and cooks quickly.