Ingredients
3 pie pumpkins, peeled and cubed (5 to 6 cups each)1 tablespoon canola oil8 boneless skinless chicken thighs (4 ounces each) 1 medium red onion, chopped2 garlic cloves, minced3/4 cup dried Turkish apricots, diced1/2 cup apricot nectar1/3 cup apricot preserves2 tablespoons lemon juice1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon salt1/2 teaspoon pepper3 tablespoons minced fresh parsleyHot cooked rice, optional1/2 cup pomegranate seeds, optional
Preparation
Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker.
Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.
