Directions:
- Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag.
- Add chicken and shake to coat and refrigerate for at least 1 hour.
- Heat remaining oil in a large skillet over medium high heat.
- Saute onion until golden brown, about 5 minutes.
- Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes.
- Transfer chicken along with onions to crock pot.
- Add broth, apricots and dates to crock pot and stir to combine.
- Cover and cook on low for 4 to 6 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.45 Kcal (2062 kJ) | ||
| Calories from fat | 165.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.42g | 28% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 928.06mg | 39% | |
| Potassium | 1192.71mg | 25% | |
| Total Carbs | 38.09g | 13% | |
| Sugars | 30.9g | 124% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 48.95g | 98% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 1mg | 6% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 125.65 Kcal (526 kJ) | ||
| Calories from fat | 42.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 28% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 46% | |
| Sodium | 236.8mg | 39% | |
| Potassium | 304.33mg | 25% | |
| Total Carbs | 9.72g | 13% | |
| Sugars | 7.88g | 124% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 12.49g | 98% | |
| Vitamin C | 3.6mg | 24% | |
| Iron | 0.3mg | 6% | |
| Calcium | 14.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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