Chicken, Chickpea, and Apricot Tagine

I used this recipe, doubled. Doubled, it was too much. I pulled a third of it off to a second crockpot for our dinner at home.

I mostly followed the recipe, but skipped the preserved lemon, the carrots (they would have been good but I was tired) and the cilantro for the top (well, what can I say, I'm lazy. And they won't care.) I used a whole bag of frozen chicken breasts. Also I somehow managed to lose the tomato paste, so it didn't make it in. I cooked the onion mixture a bit longer, until it thickened well, to hopefully make up for that. And I threw in a few Tbsp. of ketchup too. Hopefully I didn't ruin it-- I don't think I did. It smells awfully good.

Jeff will cook his for 8 hours on Low. I didn't have room in the fridge so I just threw mine straight in on Warm. Maybe it will be ready in time for lunch tomorrow (we have an 11:15 doctor appointment for Emma so hopefully it will be ready when we get home-- after a stop-off for some pita bread, I forgot to get pita bread. Jeff is picking some up on his way to work for the guys there to eat with it. I decided couscous was too much work for me this weekend. Were I having guests to serve this to, I'd make couscous, though.)