Moroccan Chicken Tagine

Per Lindsey's request, here's one of my personal favorites... It's a little different, but I love the combination of flavors. Reminds me of the Middle East!

Moroccan Chicken Tagine
3 lbs. skinless chicken pieces
2 cups chicken broth
1 14.5-oz. can diced tomatoes, undrained
2 onions, chopped
1 cup golden raisins
4 cloves garlic
2 tsp. ground cumin
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. ground red pepper
6 sprigs fresh cilantro
1 Tbsp. cornstarch
1 Tbsp. water
1 15-oz. can garbanzo beans, rinsed and drained
2 Tbsp. chopped fresh cilantro
1/4 cup slivered almonds, toasted
Hot cooked couscous or rice

Place chicken in crockpot. Combine broth, tomatoes with juice, onions, raisins, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro sprigs in medium bowl; pour over chicken. Cover; cook on LOW for 4-5 hours or until chicken is no longer pink in center; at this point, it might be falling off the bone--that's just fine! Transfer chicken to serving platter and cover to keep warm. Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into slow cooker. Cover; cook on HIGH for 15 minutes or until sauce is thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds; serve with couscous or rice.  
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