A flavorful slow cooked meal!


1 tablespoon olive oil
2 large onion, diced
2 cloves garlic, minced
8 chicken thighs with skin, bone-in
2 teaspoons flour
Salt, pepper to taste
½ cup chickpeas, soaked overnight and drained (or canned chickpeas, rinsed)
4 carrots, peeled and diced
½ cup raisins
½ cup dried apricots, chopped coarsely
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 ½ teaspoon ground cumin
¼ teaspoon turmeric
1 ½ tablespoons fresh grated gingerroot, peeled
1 teaspoon ground cinnamon


In a skillet on medium heat, heat olive oil and sauté onions and garlic.

Toss chicken pieces in flour, season with salt and pepper then add to skillet to brown on both sides.

Transfer all ingredients to slow cooker and cook on Low setting for 7 to 8 hours or until chickpeas are tender.

Serve with vegetables from the ‘free’ list. 


Makes 4 servings. Count each serving as 2 proteins and 1 fruit.