Ingredients:
3 pounds dark meat chicken (legs and thighs), skin removed, liberally seasoned
10 sprigs fresh thyme
1 can chic peas (drained and rinsed)
2 cups chicken stock
2 yellow onions, thinly sliced
1/2 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup prunes, pits removed, chopped
6 cloves garlic, sliced
2 teaspoons cumin, toasted and ground
2 teaspoons coriander, toasted and ground
2 sticks cinnamon
2 chili de arbol (crushed)
1 teaspoon saffron
3 small carrots (thinly sliced)
1 orange, cut into 6 pieces

Presentation:
1/4 cup almonds (toasted and chopped)
Kosher salt and freshly ground black pepper

In a small saucepan add the dried fruit along with one cup of water. Cook over medium heat for 15 minutes then set aside. In a large sauté pan over medium heat add the oil, onions, and garlic and cook until lightly colored, approximately 5 minutes. Add to the crock pot. Then add an additional tablespoon of oil and heat until shimmering. Add the chicken pieces, in increments if necessary, and sear until well colored – 4 minutes. Add to the pot.

Combine the cumin, cinnamon, thyme, coriander, chili de arbol and saffron in the sauté pan, and cook for 1 minute. Deglaze with the stock, and pour into the crock pot. Next add the reconstituted dried fruit, carrots, chick peas and orange wedges (squeezing the pieces as you add them). Cover and cook on low for 4 hours, or until the chicken is tender. Reference the cooking guide of your crock pot as cooking times do vary. Serve with couscous.