Moroccan Chicken In Crockpot

What’s nice about this recipe is how simple the ingredients are and how having total control of the spices used can change this dish to represent any country's cuisine. My recipe here uses a combination of ground cinnamon, ginger, garlic, and cumin, which is typical of the Moroccan cuisine. I love to use a crockpot on a lazy, relaxing day. Browning the chicken before placing them into the crockpot will create more flavor and the aroma is wonderful!
Ingredients:
4 chicken thighs, bone in, skin removed
2 tbs coconut oil
1 medium sweet white onion, cut into wedges
1/2 tsp ground cinnamon
1/2 tsp cumin
1 tsp fresh ginger, chopped
1 tsp fresh garlic, chopped
1 tbs honey
2 carrots, cut into 1/2 inch pieces
1 can of 14.50 oz stewed tomatoes, puréed'
1/2 cup black or green olives
1/4 cup raisins
Salt and pepper to taste
1 tbs fresh thyme (optional)

Garnish with fresh chopped parsley.

Directions:
In a nonstick saucepan, add coconut oil. Put chicken in hot oil and sprinkle with salt and pepper until all sides are golden brown. Remove chicken and set aside.

In the same saucepan, add a little more oil. Add onions, ginger, garlic and cook until fragrant.

Stir in cinnamon, cumin, fresh thyme, and honey and cook for 5 minutes. Add tomato puree' and bring to a boil.

Place the browned chicken and carrots into a crockpot and pour the tomato mixture on top.

Turn to high for 3 hours. In the last hour, add olives and raisins. Sprinkle with chopped parsley and serve.