12 thigh and leg pieces, bone-in, skinned and cleanedSalt and pepper
1 1/2 large onions chopped
2 tsp paprika
1 1/2 tsp red chilli powder
3 cardamom pods
6 garlic cloves, minced
3 cups chicken broth
1 cup dried apricots and figs, cut in half
1 cinnamon stick
1 can chickpeas, drained and rinsed
1/4 cup all-purpose flour
1/4 cup minced fresh cilantro and mint
2 tbsps fresh lemon juice
1 cup pitted kalamata olives
Heat oil and brown chicken seasoned with salt and pepper on both sides (about 10 mins). Remove chicken and add a bit more oil to the pan. Saute onions, paprika, cardamom and a bit of salt. Cook onions until softened, about 5 mins. Stir in garlic and cook for a few more seconds. Add 3 cups of broth, apricots, figs and cinnamon stick, scraping up brown bits. Bring to a simmer and pour into the slow cooker following the chicken.
Cover and cook on low for 3 hours. Stir in chickpeas and cook further for a hour longer until the chicken is tender. Transfer the chicken to a serving dish and tent loosely with foil. Discard the cinnamon stick. Set the cooker to high. Whisk the flour with 1/2 cup of broth until smooth, then stir into the slow cooker along with the olives. Cover and continue to cook until the sauce thickens. About 30 mins. Stir in cilantro, mint and lemon juice. Season with salt and pepper to taste. Spoon the sauce over the chicken and serve.