Ingredients

• 2 tbsp olive oil
• 4 chicken thighs
• 1 onion, chopped
• 2 tsp ground cinnamon
• 2 tbsp runny honey
• 150g dried apricots
• 75g blanched almonds
• 125ml hot chicken stock
• salt and ground pepper

Directions

1. Heat 1 tbsp oil in large pan over medium heat. Add the chicken and fry for 5 monutes or until brown, then transfer to slow cooker.

2. Add onion to the pan with remaining oil and fry for 10 mins til softened.

3. Add cinnamon, honey, apricots, almonds and hot stock to the onion and season well. Bring to the boil then transfer to slow cooker, cover and cook on Low for 4-5 hours until the chicken is tender and cooked through.

4. Without Slow Cooker:

5. ter step 1, transfer chicken to plate, complete step 2, then return chicken to casserole and add ingredients at start of step 3. Cover and bring to boil, then simmer for 45 mins until chicken is falling off the bone.

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