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Prep: 20 Minutes
Marinate: 8 hours
Cook: 8 hours (low) or 4 hours (high)
Makes 6 Servings

Ingredients:

• 4-5 lbs chicken breast meat (breasts, thighs, etc)
• 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 cardamon
• 1/8 tsp cayenne pepper
• 1 14.5 oz can chicken broth (reduced sodium)
• 1 cup dried apricots, quartered
• 1 cup pitted while dates, quartered
• 3 tbs ground almonds
• 1 tsp ground tumeric
• 3/4 tsp salt
• 1/4 saffron threads
• 1/4 tsp ground black pepper
• 1/2 cup fresh cilantro, diced finely

Method:

1) Place chicken in a large zip-lock bag and set in a shallow dish

• In a medium bowl, combine oil, garlic, cinnamon, caraway seeds, cumin, cardamon, and cayenne pepper. Pour ingredients over chicken, seal the bag, and massage ingredients into the chicken. Marinate chicken in the refrigerator for 8-24 hours.

2) Transfer chicken to a 4-5 quart slow cooker. Add broth, apricots, dates, ground almonds, tumeric, salt, saffron, and black pepper to chicken in slow cooker.

3) Cover and cook on high for 4 hours or low for 8 hours.

4) Skim fat from cooking liquid. Serve chicken in 4-6 oz portions. Sprinkle chicken with cilantro