Recipe Makes 10 Servings. Price Per Serving: $2.30.
3 ½ pounds chicken
14 ounces tomato sauce juice from 1 lemon
½ cup apricot puree
2 diced onion
½ tsp. paprika
1 tsp. cumin
½ tsp. ginger
4 minced garlic cloves
3 cinnamon sticks
½ cup almond butter
3 ½ tbsp. coconut oil
Begin by bringing together the apricot, the tomato sauce, the lemon juice, the ginger, the cumin, and the paprika together in a medium-size bowl. Stir well.
Pour the coconut oil into a skillet, and cook the chicken in the skillet to brown it decently on all sides.
Next, position the chicken in the slow cooker. Add the onion and the garlic to the skillet and cook it for three minutes. Pour this mixture into the slow cooker, as well.
Afterwards, add the almond butter and 1 cup of water to the tomato sauce mixture. Pour this mixture into the slow cooker, and plop in the cinnamon sticks.
Pour extra water into the slow cooker to bring the water over the meat, and cover the slow cooker to cook the chicken on LOW for six hours.