Masrer at Cooking

• 2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
• 8  skinless chicken thighs (about 2 1/2 pounds total)
• 1 clove(s) garlic, thinly sliced
• 1 stick(s) cinnamon
• 1/2 teaspoon(s) ground cumin
• Coarse salt and ground pepper
• 1/4 cup(s) golden raisins
• 1/2 cup(s) cilantro leaves
• 1/4 cup(s) sliced almonds, toasted if desired
• Couscous, for serving (optional)

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1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.