From “Slow Cooker: The Best Cookbook Ever,” by Diane Phillips (Chronicle). Serve this over cooked couscous. Makes enough for 6.
Ingredients
8 chicken thighs, skin and bones removed
1 1/2 teaspoons salt
1/8 teaspoon cayenne
1/4 cup olive oil
1 medium onion, coarsely chopped
1 teaspoon ground turmeric
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1/2 cup dried apricots, cut into quarters
1/2 cup dried plums (prunes)
1/2 cup orange juice
Grated zest of one orange
1 1/2 cups chicken broth
1/4 cup water mixed with 2 tablespoons cornstarch
Directions
Sprinkle chicken with the salt and cayenne. Heat the oil in large skillet over high heat. Add chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5- to 7-quart slow cooker. Add the onion, turmeric, garlic, cumin, ginger and brown sugar to the same skillet, and saute until the onion begins to soften, about 4 minutes.
Transfer the contents of the skillet to the insert. Add the apricots, plums, orange juice, broth and orange zest to the cooker. Cover and cook on high for 4 1/2 to 5 1/2 hours until the chicken is tender and the fruit is plump.
Stir in the cornstarch mixture and cook for an additional 30 to 45 minutes, until the sauce is thickened. Serve the chicken, fruit and sauce over a bed of couscous.
