Chicken and Chickpea Tagine

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 5 ounce chicken thighs bone-in
• 30 ounce garbanzo beans organic rinsed drained canned
• 1.5 tablespoons canola oil 
• 1 cup chicken stock see unsalted (such as Swanson)
• 0.3 cup cilantro leaves 
• 1 stick cinnamon (3-inch)
• 0.7 cup apricot dried chopped
• 0.3 cup garlic fresh finely chopped
• 1 teaspoon ground coriander 
• 1.3 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 0.8 teaspoon turmeric 
• 1.5 teaspoons honey 
• 1.3 teaspoons kosher salt divided
• 8 servings lemon wedges 
• 2.5 cups onion chopped
• 1 teaspoon paprika 

Equipment

• frying pan
• slow cooker

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper.
4. Add chicken to pan, meaty side down; cook 5 minutes or until well browned.
5. Remove from pan (do not brown other side).
6. Add onion and garlic to pan; saut 4 minutes.
7. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly.
8. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick.
9. Sprinkle with cilantro; serve with lemon wedges.