Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of ginger, peeled and grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) chicken broth
  • 1/2 cup (75g) dried apricots, halved
  • 1/4 cup (35g) pitted green olives, halved
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon honey or maple syrup (15ml) (optional)

Instructions:

  1. (Optional) Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches, seasoning with salt and pepper.
  2. Sauté Aromatics: In the same skillet (or directly in the slow cooker if skipping step 1), sauté the onion until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
  3. Add Spices: Stir in the turmeric, cumin, cinnamon, and cayenne pepper (if using) and cook for 30 seconds, until fragrant.
  4. Combine Ingredients: Transfer the browned chicken (if browning) to the slow cooker. Add the diced tomatoes (undrained), chicken broth, apricots, and olives. Stir to combine everything. Add the optional honey.
  5. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and very tender.
  6. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
  7. Garnish and Serve: Stir in the fresh cilantro. Serve hot over couscous, rice, or quinoa.