Slow Cooker Lebanese Chicken with Apricots, Almonds, and Labneh

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
• •1 medium Onion (chopped)
• •4 cloves Garlic (minced)
• •2 tbsp Ras el Hanout
• •1 tsp Ground cumin
• •0.5 tsp Cinnamon
• •1 cup Chicken broth
• •0.5 cup Diced dried apricots
• •2 tbsp Lemon juice
• •1 tbsp Honey
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (to taste)
• •0.3 cup Almonds (slivered, toasted)
• •0.3 cup Fresh cilantro (chopped, for garnish)
• •0.5 cup Labneh (for serving)
• •1 tbsp Olive Oil (for labneh sauce)
• •1 clove Garlic (minced, for labneh sauce)
• •1 tsp Lemon Juice (for labneh sauce)

Instructions

1. 1

   In a slow cooker, combine the chicken, onion, garlic, ras el hanout, cumin, cinnamon, salt, and pepper.

2. 2

   Pour in the chicken broth, lemon juice, and honey. Stir well to combine.

3. 3

   Add the diced dried apricots.

4. 4

   Cover and cook on low for 8 hours, or on high for 4 hours, or until the chicken is very tender.

5. 5

   Shred the chicken with two forks directly in the slow cooker. Stir to combine with the sauce.

6. 6

   In a small bowl, whisk together the labneh, olive oil, minced garlic, and lemon juice.

7. 7

   Serve hot, garnished with toasted slivered almonds and fresh cilantro. Drizzle with the labneh sauce. Serve over rice, couscous, or quinoa.

Chef's Tips

• 💡To toast the almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
• 💡If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
• 💡For an extra layer of flavor, brown the chicken in a skillet before adding it to the slow cooker.