Slow cooker Moroccan chicken & root vegetable stew

Steps

To do ahead:

1. Peel and dice carrot and rutabaga. Dice dried apricots. Place in the bottom of a slow cooker.

2. Peel and dice onion. Combine cumin, ground coriander, cinnamon, garlic and cayenne in a bowl.

3. Heat coconut oil in a skillet over medium heat. Season chicken thigh with salt and pepper, then add to the pan. Cook 3 minutes on each side, then transfer to a slow cooker. (You may need to do this in batches if skillet is crowded.)

4. Add onion to the empty skillet and cook 3 minutes, then add spice mixture and cook 1 minute, stirring. Remove from heat and stir in chicken broth. Pour over the chicken.

5. Cook 6 to 8 hours on low.

At mealtime:

6. Spoon stew into bowls and enjoy!