# What You Need:
→ Meats
01 - 1.5 pounds 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-ounce) can diced tomatoes, drained
07 - 1/2 cup dried apricots, halved
→ Spices & Aromatics
08 - 1 1/2 teaspoons ground cumin
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon ground ginger
13 - 1/2 teaspoon sweet paprika
14 - 1/4 teaspoon ground allspice
15 - 1/4 teaspoon ground black pepper
16 - 1/2 teaspoon salt (adjust to taste)
17 - Pinch of cayenne pepper (optional)
→ Liquids
18 - 1 1/2 cups low-sodium chicken broth
19 - 1 tablespoon honey
20 - 1 tablespoon lemon juice
→ Finishing Touches
21 - 1/4 cup chopped fresh cilantro or flat-leaf parsley
22 - Toasted slivered almonds (optional, for serving)
# Directions:
01 - Heat a drizzle of olive oil in a large skillet over medium heat. Sear the chicken pieces for 2 to 3 minutes per side until lightly browned for enhanced flavor.
02 - Place the chicken, sweet potatoes, onion, carrots, garlic, diced tomatoes, and apricots into the slow cooker.
03 - In a small bowl, combine cumin, coriander, cinnamon, turmeric, ginger, paprika, allspice, black pepper, salt, and cayenne. Sprinkle the spice blend evenly over the ingredients in the slow cooker.
04 - Pour in the chicken broth, then drizzle honey and lemon juice on top.
05 - Gently stir to combine, cover, and cook on low heat for 5 hours, until the chicken is tender and sweet potatoes are fully cooked.
06 - Taste the dish and adjust salt or spices as needed before serving.
07 - Sprinkle with fresh cilantro or parsley and toasted almonds if desired. Serve hot over couscous, rice, or quinoa.
