Slow Cooker Moroccan Chicken Stew

Credit for this gem goes to my Diabetic Living cookbook "Diabetic Slow Cooker". Between the subtle spices, the sweetness of apricot and the extra flavor level of the fresh scallion garnish, you are guaranteed a round of ooooohs and ahhhhhs at your table :-)

Ingredients:

• 2 lbs skinless, boneless chicken thighs, fat trimmed and cut into 2-3" chunks (Use chicken breasts if you're avoiding red meats)
• kosher salt to taste
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• Non-stick cooking spray
• 1 1/4 cups (8 oz) dry brown lentils, rinsed and drained
• 1 Spanish or regular yellow onion, cut into thin wedges
• 1 32 oz carton regular chicken broth
• 3/4 cup water
• 1-2 yellow summer squash (zucchini), quartered lengthwise and cut into 3/4" long pieces
• 1/2 cup snipped dried apricots or golden raisins
• 1-2 sliced scallions

Preparation:
1. In a large bowl combine garlic, cumin, coriander, pepper and cinnamon. Add chicken and toss to coat all pieces. Lightly coat an unheated extra large skillet or Dutch oven with cooking spray. Heat over medium heat and add chicken. Cook until browned, turning meat to brown all sides - season lightly with kosher salt to taste.

2. Rinse lentils in fine mesh colander and drain over mixing bowl while cutting up onion. Transfer chicken to your slow cooker and add lentils and then onion wedges. Pour broth and water over everything in the slow cooker.

3. Cover and cook on low-heat setting 7-8 hours or on high-heat setting 3.5-4 hours. 

4. Add squash and apricots to slow cooker 30 minutes before serving. If using low heat, turn to high. Cover and cook until squash is just tender. Sprinkle each serving with scallions.

Blessed be... and happy cooking!