Tangerine Chicken Tagine

Ingredients

2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
1 roasting chicken (5 to 6 pounds), patted dry
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 large tangerines, peeled and sliced
1 cup chopped dried apricots
1/2 cup slivered almonds
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1/2 cup chicken broth

Directions

Combine first 5 ingredients; rub spice mixture over chicken until well coated.

Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker.

Place chicken breast side up on vegetables; pour in broth.

Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours.

Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.