2 pounds boneless, skinless chicken thighs, trimmed of excess fat
1/2 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon crushed fennel seeds
1/8 teaspoon nutmeg
1 red onion, roughly chopped, about 2 cups
3 cloves garlic, minced (about 1 tbsp)
1 cup pitted green olives
1/2 cup dates/raisins
1/2 fresh lemon, thinly sliced
fresh coriander or parsley for garnish
1. Salt the chicken thighs: Sprinkle 1/2 teaspoon of salt over the chicken thighs. Let sit while you prep the other ingredients.
2. Whisk the spices together: Whisk together the spices in a small bowl—the paprika, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, allspice, crushed fennel seeds, and nutmeg.
3. Layer onions, chicken, spices, garlic, olives, raisins, lemon slices in slow cooker: Place chopped onions at the bottom of a slow cooker bowl. Layer the chicken thighs on top of the onions. As you layer the chicken thighs, sprinkle them all over with the spice mix. (Use all of the spice mix.)
4. Add the garlic, green olives, raisins, and lemon slices. Cook on the high setting of the slow cooker for 2 to 2 1/2 hours, or 4 to 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, stir so that the lemons olives and raisins get mixed into the liquid. The chicken is done when it is fall apart tender.