Ingredients
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces1 can (14-1/2 ounces) chicken broth1/3 cup finely chopped onion1/3 cup chopped sweet red pepper1/3 cup chopped carrot1/3 cup chopped dried apricots1/3 cup chopped dried figs1/3 cup golden raisins2 tablespoons orange marmalade1 tablespoon mustard seed2 garlic cloves, minced1/2 teaspoon curry powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves2 tablespoons minced fresh parsley2 tablespoons minced fresh mint1 tablespoon lemon juice4 tablespoons chopped pistachiosCooked pearl (Israeli) couscous, optional
Preparation
In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.
Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.
