Casablanca Chutney Chicken

• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

• 1 can (14-1/2 ounces) chicken broth

• 1/3 cup finely chopped onion

• 1/3 cup chopped sweet red pepper

• 1/3 cup chopped carrot

• 1/3 cup chopped dried apricots

• 1/3 cup chopped dried figs

• 1/3 cup golden raisins

• 2 tablespoons orange marmalade

• 1 tablespoon mustard seed

• 2 garlic cloves, minced

• 1/2 teaspoon curry powder

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh mint

• 1 tablespoon lemon juice

• 4 tablespoons chopped pistachios

  
  
  
  

  Directions

  1. In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 7-8 hours or until chicken is tender.
  2. Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.