12 bone-in chicken thighs (4 to 5 lb. total) skinned
1/2 cup olive oil
8 cloves garlic, minced
4 tsp. ground cinnamon
1 1/2 tsp. caraway seeds, crushed
1 1/2 tsp. ground cumin
1 1/2 tsp. ground cardamom
1/8 tsp. cayenne pepper
14.5 oz. can reduced-sodium chicken broth
1 cup unsulfured dried apricots, quartered
1 cup pitted whole dates, quartered
3 Tbsp. ground almonds
1 tsp. ground turmeric
3/4 tsp. sea salt
1/4 tsp. saffron threads
1/4 tsp. black pepper
1/3 cup snipped fresh cilantro
2 Tbsp. sliced almonds, toasted
Cauliflower Rice (Optional - see Recipe)
1. Place chicken in a resealable plastic bag set in a shallow dish. For rub, in a small bowl, combine next seven ingredients (through cayenne pepper). Pour rub over chicken. Seal bag; massage to coat chicken. Refrigerate 8 to 24 hours, massaging chicken occasionally.
2. Transfer chicken and marinade to a 4-to-5-quart slow cooker. Add next eight ingredients (through black pepper). Cover and cook low 8 hours or on high 4 hours.
3. If desired, spoon Cauliflower rice onto a serving platter. Using a slotted spoon, spoon chicken and fruit on top of cauliflower. Skim fat from cooking liquid. Sprinkle chicken with cilantro and almonds; pass cooking liquid.
*TIP - To toast almonds, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, shaking pan once of twice.
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