# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs, 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 - 14 oz can diced tomatoes, drained
07 - ½ cup dried apricots, halved
→ Spices & Aromatics
08 - 1½ tsp ground cumin
09 - 1 tsp ground coriander
10 - 1 tsp ground cinnamon
11 - ½ tsp ground turmeric
12 - ½ tsp ground ginger
13 - ½ tsp sweet paprika
14 - ¼ tsp ground allspice
15 - ¼ tsp ground black pepper
16 - ½ tsp salt, adjust to taste
17 - Pinch of cayenne pepper (optional)
→ Liquids
18 - 1½ cups low-sodium chicken broth
19 - 1 tbsp honey
20 - 1 tbsp lemon juice
→ Finishing Touches
21 - ¼ cup chopped fresh cilantro or flat-leaf parsley
22 - Toasted slivered almonds (optional)
# How-To Steps:
01 - Heat a drizzle of olive oil in a skillet over medium heat. Sear chicken pieces for 2–3 minutes per side until lightly browned for enhanced flavor.
02 - Place chicken, sweet potatoes, onion, carrots, garlic, diced tomatoes, and apricots in the slow cooker.
03 - Combine cumin, coriander, cinnamon, turmeric, ginger, paprika, allspice, black pepper, salt, and cayenne pepper in a small bowl.
04 - Sprinkle the spice mix evenly over the slow cooker ingredients. Pour in chicken broth, then drizzle honey and lemon juice on top.
05 - Stir gently to combine, cover, and cook on low heat for 5 hours until chicken is tender and sweet potatoes are cooked through.
06 - Taste and adjust salt or spices as needed before serving.
07 - Top with fresh cilantro or parsley and toasted almonds if desired. Serve hot alongside couscous, rice, or quinoa.
