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This delightful main dish is flavored with pickling spice that brings the essence of North Africa and with dates and almonds that bring sweetness and texture. This slow cooker version begins with sprinkling the chicken parts with turmeric-seasoned flour for rich, golden color, then adds all remaining ingredients at one time. Photo credit: Julie Deily from The Little Kitchen.
2 tablespoons McCormick® Mixed Pickling Spice
1 large onion, cut into thin wedges
3 1/2 pounds chicken breasts and thighs, skin removed
1/4 cup flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Turmeric, Ground
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup slivered almonds
1 cup (about 6 ounces) pitted dates, quartered
Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.
Layer onion and chicken in slow cooker. Mix flour, garlic salt and turmeric. Sprinkle over chicken. Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker. Cover.
Cook 4 hours on HIGH or 8 hours on LOW. Remove pickling spice bundle. Serve with hot cooked couscous, if desired.
Use a paper towel to grasp the chicken skin for easier removal. For best results, do not remove cover during cooking.
(Amount per serving)