Bloste (daytimer1947) says: I found this recipe online. It is fabulous and not that difficult to make. If you don't have a slow cooker, use an oven safe casserole dish or a Dutch oven and a low heat for 4 to 5 hours. Toast the almonds beforehand by putting them in a dry fry pan in a single layer on a low medium heat for up to 5 minutes, stir occasionally.
Ted's note: I have substituted some seasonings and amounts from Daytimer's version on the Forum.

Ingredients:
(Serves 6)

• 1 teaspoon olive oil
• ½ cup slivered almonds
• 6 bone-in chicken thighs (about 2¼ pounds)
• ¾ cup chili sauce
• ½ cup apricot preserves
• ½ cup dried apricots, quartered
• ¼ teaspoon coriander
• ¼ teaspoon ground ginger
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon vanilla extract
• 1 teaspoon garlic powder
• 1 can (15 ounces) garbanzo bean/chickpeas, or bean of your preference, such as pinto beans, rinsed and drained
• ¼ cup orange juice
• Chopped fresh parsley, optional

1. In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels.
2. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a suitably-sized slow cooker.
3. Into skillet drippings stir chili sauce, preserves, apricots, all seasonings, vanilla and garlic powder. Pour over chicken in slow cooker.
4. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours.
5. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer.
6. Serve with almonds. If desired, sprinkle with parsley.

Ted says: If you can buy packaged Moroccan Seasoning (Ras El Hanout), use that instead of the spices listed. If not, the spices I have suggested make a reasonable substitute. I halved this recipe for me and a friend. We enjoyed it with white rice as in the picture.

Contributed by Bloste (daytimer1947)