4 medium carrots, sliced
2 large onions, halved and sliced
3 to 4 pounds skinless chicken thighs
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous (* 3 cups uncooked couscous)
Place carrots and onions in a greased 5-qt. slow cooker. (*The onions and carrots were barely cooked through. I will saute them a bit first next time before adding to slow cooker).
Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper.
Pour over chicken.
Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous.
Yield: 6 servings.