Prep: 20 minutes, Marinate: 8 hours, Slow cook: 8 hours (low)

• 12 bone-in chicken things (skinned)
• 1/2 cup olive oil
• 8 garlic cloves (minced)
• 4 tsp ground cinnamon
• 1 1/2 tsp caraway seeds (crushed), cumin, and cardamon
• 1/8 tsp cayenne pepper
• 1 14.5 oz reduced sodium chicken broth
• 1 cup dried apricots (quartered)
• 1 cup pitted whole dates (quartered)
• 3 Tbsp ground almonds
• 1 tsp ground turmeric
• 3/4 tsp sea salt
• 1/4 tsp saffron threads
• 1/4 tsp black pepper

1. In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin, cardamom, and cayenne pepper.
2. Place chicken in a large resealable plastic bag set in a shallow dish. Add oil mixture. Press air from bag; seal. Cover and chill for 8 to 24 hours, turning bag occasionally.
3. Place chicken in a 4- to 5-quart slow cooker. In a medium bowl combine broth, apricots, dates, ground almonds, turmeric, salt, pepper, and saffron; pour over chicken.
4. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Use a slotted spoon to remove chicken mixture from slow cooker (some meat may fall off the bone); place chicken in a shallow serving dish. Sprinkle chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve chicken with cooking liquid and, if desired, couscous.