Marrakesh Chicken

Ingredients

1 pound skinless, boneless chicken breast halves—cut into 2 inch pieces

4 cloves garlic, minced

1 large bunch of green onion, chopped

1 (28 ounce) can diced tomatoes

3 fresh peaches – peeled, pitted, and sliced

1 (15 ounce) can garbanzo beans, drained

1 cup chopped dried apricots

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground coriander

½ teaspoon cayenne pepper

4 cups chicken broth

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons chopped fresh cilantro

½cup slivered almonds, toasted

Directions

Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours. Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving. 6 Servings.