Spiced Chicken with Dried Fruit


1 1/2 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

3-4 boneless skinless chicken breasts

2 medium yellow onions, sliced

4 teaspoons canola oil

2 tablespoons finely chopped fresh ginger

3 cups chicken stock

1/2 cup Mariani Dried Plums, halved (about 1/2 bag)

1/2 cup Mariani Dried Apricots, halved (about 1/2 bag)

Grated zest of 1 lemon

2 red bell peppers, sliced

1/3 cup sliced almonds, toasted

2 tablespoons chopped fresh flat-leaf parsley

1 package orzo pasta


  1. Combine cumin, turmeric, cinnamon, cayenne and 3/4 teaspoon salt in a small bowl. Rub over chicken.
  2. Cook onion in 2 teaspoons of the oil in a large skillet over medium-high heat, stirring until browned, 8 to 10 minutes. Add ginger, 1/8 teaspoon black pepper, and a pinch of salt. Cook, stirring, 1 minute. Transfer to a slow cooker. Stir in stock, plums, apricots, and lemon zest.
  3. Heat remaining 2 teaspoons oil in skillet over medium-high heat. In batches, brown chicken, 4 to 5 minutes per side. Transfer to slow cooker. Cover and cook until chicken is cooked through, 6 to 8 hours on low, adding bell peppers during last hour of cooking. Serve over orzo pasta, if desired, and top with almonds and parsley.