Chicken and Chickpea Tagine
"Hearty canned chickpeas hold up beautifully in the slow cooker, where they're combined with fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it can cook longer without suffering texturally...."
INGREDIENTS
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1 1/2 tablespoons canola oil
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8 (5-ounce) bone-in chicken thighs, skinned
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1 1/4 teaspoons kosher salt, divided
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1/2 teaspoon freshly ground black pepper
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2 1/2 cups chopped onion
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1/4 cup finely chopped fresh garlic
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1 1/4 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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3/4 teaspoon ground turmeric
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1/2 teaspoon ground ginger
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1/4 teaspoon ground red pepper
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1 cup unsalted chicken stock (such as Swanson)
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1 1/2 teaspoons honey
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1 (3-inch) cinnamon stick
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2/3 cup chopped dried apricots
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2 (15-ounce) cans organic chickpeas, rinsed and drained
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1/4 cup cilantro leaves
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Lemon wedges
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