Ingredients
1 teaspoon olive oil1/2 cup slivered almonds6 bone-in chicken thighs (about 2-1/4 pounds)3/4 cup chili sauce1/2 cup apricot preserves1/2 cup dried apricots, quartered4 teaspoons Moroccan seasoning (ras el hanout) 1 tablespoon vanilla extract1-1/2 teaspoons garlic powder1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/4 cup orange juiceChopped fresh parsley, optional
Preparation
In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken.
Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
