# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and sliced
05 - 3 cloves garlic, minced
06 - 1 (14 oz) can diced tomatoes, drained
07 - 1/2 cup dried apricots, halved
→ Spices & Aromatics
08 - 1 1/2 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1 tsp ground cinnamon
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp ground ginger
13 - 1/2 tsp sweet paprika
14 - 1/4 tsp ground allspice
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt, adjust to taste
17 - Pinch of cayenne pepper (optional)
→ Liquids
18 - 1 1/2 cups low-sodium chicken broth
19 - 1 tbsp honey
20 - 1 tbsp lemon juice
→ Finishing Touches
21 - 1/4 cup chopped fresh cilantro or flat-leaf parsley
22 - Toasted slivered almonds (optional)
# How to Make It:
01 - Heat a drizzle of olive oil in a large skillet over medium heat and sear chicken pieces for 2-3 minutes per side until lightly browned, for enhanced flavor. This step is optional.
02 - Transfer the chicken, sweet potatoes, onion, carrots, garlic, diced tomatoes, and apricots to the slow cooker.
03 - In a small bowl, mix cumin, coriander, cinnamon, turmeric, ginger, paprika, allspice, black pepper, salt, and cayenne pepper. Sprinkle evenly over the slow cooker contents.
04 - Pour chicken broth into the slow cooker and drizzle honey and lemon juice over the top.
05 - Gently stir to combine, cover, and cook on low for 5 hours until chicken is tender and sweet potatoes are cooked through.
06 - Adjust salt and spices as necessary according to your preference.
07 - Sprinkle with chopped fresh cilantro or parsley and toasted slivered almonds if desired. Serve hot over couscous, rice, or quinoa.
