How to make it

  • Place apricots, raisins, beans, onion, bell pepper and carrots in slow cooker. Sprinkle with vinegar, paprika, coriander, cumin, salt and cinnamon.
  • Melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, until is chicken browned (4 to 5 minutes). Add chicken to slow cooker. Pour 1 cup chicken broth over ingredients in slow cooker.
  • Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender. Remove chicken from slow cooker; keep warm.
  • Increase heat setting to High 20 minutes before serving. Combine remaining 1/4 cup chicken broth and cornstarch in small bowl; stir into mixture in slow cooker. Return chicken to slow cooker. Cover; continue cooking for 20 to 30 minutes or until juice is thickened.
  • Serve chicken mixture with hot cooked couscous, if desired.
  • TIP: Dried Turkish apricots come whole rather than halved. They’re moister and sweeter than the more common California dried apricots. Either version of the Vitamin A rich fruit will work well in this recipe.

Reviews & Comments 1

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  • meileen 9 years ago
    This seems very tasty and different. . . Thanks!
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