COOKING LIGHT, JANUARY 2008True to form, I didn’t make this per the directions. I turned it into a crock pot recipe. For some reason, I don’t want to wait an hour to eat chicken thighs when I can throw the ingredients in the slow cooker and just let it cook that way.
Don’t put the chickpeas and the apricots in at the beginning. I would toss them in for about 20 minutes or so to heat through. The apricots turned to mush. Not a bad mush, but it wasn’t the best either. The chickpeas, if they’re not covered in the broth, just get weird. I can’t really explain it. They’re not just the same texture, color, taste, etc. Just weird. Not bad, but not the best either.
So, I put the broth in the pot, then put the chicken (unbrowned) in, topped with the onions and spices (sans garlic because I can’t stand the taste of it when it’s slow cooked), then the chickpeas and then the apricots. I stirred it all up and when I left it was all in the broth, but as it cooked the apricots and peas rose and well…just read the previous paragraph.
It was quite good. I couldn’t really taste the ginger and I put more than the amount listed in the ingredients. The cinnamon overpowered the rest of the spices, but not in a bad way. I might toss in some garlic powder when I add the apricots and chickpeas towards to end to add some garlic flavor to the dish.
I will say that the broth over the rice that I served it with was NUM-MY! I forgot to get couscous on the way home, so just made rice to serve it over. I’m not sure if couscous would be even better. It was rather brothy and I think couscous would get lost. Unless you get the larger couscous instead of the regular smaller kind. That might work better. I liked the rice with it though. Maybe some wheat berries? *shrugs*
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