Moroccan Spiced Chicken and Apricot Stew

Name: Moroccan Spiced Chicken and Apricot Stew
Yield: Serves 6
Cuisine: Africa & Middle-East, African
Ingredients: 12 , bone-in, skin-on chicken thighs (about 4 1/2 pounds), trimmed of excess fat; , Salt and ground black pepper; 2 teaspoons, vegetable oil; 2 , medium onions, chopped fine; 6 , medium garlic cloves, minced or pressed through a garlic press; 1 , cinnamon stick; 1/2 teaspoon, ground cardamom; 1 1/2 teaspoons, hot paprika; 8 ounces, dried apricots (about 1 cup), cut in half; 3 cups, low-sodium chicken broth; 1 (15.5-ounce) can, chickpeas, drained and rinsed; 3 tablespoons, all-purpose flour; 1/4 cup, minced fresh cilantro leaves; 2 tablespoons, lemon juice; 1 , lemon, cut into wedges

Main Courses
Africa & Middle-East
African
Poultry
Chicken
Stews

With its exotic flavors and heady aromas, this traditional Moroccan stew can be both intriguing and intimidating. Could we simplify this dish for the slow cooker?

SERVES 6

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