Preparation Time Preparation Time: 20 Minutes Cook Time Cook Time: 10 Hours Serves Serves: 4 - 6 Cut:



12 bone in skin off chicken thighs
3 clove garlic, minced
2 tbsps Moroccan Spice Mix
2 tbsps grated fresh ginger
2 tbsps canola oil
2 tbsps pomegranate molasses (store bought or homemade - see recipe)

1 cinnamon stick (3 inches long)
1 white onion, coarsely chopped
2 tbsps grated lemon rind
1/2 cup EACH sliced green and black olives
1/2 cup sliced dried apricots
2 cups diced butternut squash, peeled and seeded
1 1/2 cups chicken broth
2 tbsps Moroccan Spice Mix
2 tbsps pomegranate molasses
juice of 1/2 lemon
1/4 cup EACH chopped fresh mint and cilantro
1/4 cup sliced green onions


Put chicken in a large bowl.

Sprinkle with 2 Tbsp spice mix, garlic, ginger, canola oil and 2 Tbsp pomegranate molasses.  Mix until chicken is well coated.  Cover and refrigerate overnight.

In a large slow cooker, place chicken on the bottom and top with cinnamon stick, onion, lemon rind, olives, apricots and squash.

Combine chicken stock with 2 Tbsp spice mix and 2 Tbsp pomegranate molasses.  Pour over chicken and vegetables.

Cook on the low setting for 10 hours.

Just before serving, stir in lemon juice.  Top each serving with mint, cilantro and green onions.

Pomegranate Molasses

In a saucepan, combine 1 bottle (473 mL) pomegranate juice with 2 Tbsp fresh lemon juice and ¼ cup white sugar. Bring to a boil, stirring to dissolve the sugar.  Boil for 20-30 minutes until the liquid coats the back of a metal spoon, and is reduced to about ½ cup.  Remove from heat and let cool.  Store covered in the fridge.