Instruction for Moroccan Chicken & Olive Tagine

• In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.
• Cover and cook on low for 6 hours.
• When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges.  

Ingredients of Moroccan Chicken & Olive Tagine

• 2 pounds (8) boneless, skinless chicken thighs
• 4 medium carrots, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 1/3 cup dried prunes, halved
• 1/2 cup pitted green olives
• 3 cloves garlic, chopped
• 2 tablespoons all-purpose flour (or ap gf flour)
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons minced fresh ginger
• 1 cup low sodium chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Chopped fresh cilantro, for serving
• Lemon wedges, for serving