Ingredients
1/4 cup za’atar seasoning1/4 cup olive oil3 teaspoons dried oregano1 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon ground turmeric3 pounds bone-in chicken thighs1 cup pimiento-stuffed olives1/2 cup dried apricots1/2 cup pitted dried plums (prunes)1/4 cup waterHot cooked basmati rice, optional
Preparation
In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat.
Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
