Carrot, Onion, Dried Apricots, Garlic - Slow-Cooked Moroccan Chicken

4 medium carrots, sliced

2 large onions, halved and sliced

1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed

1/2 teaspoon salt

1/2 cup chopped dried apricots (Might work with fresh)

1/2 cup raisins

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/4 cup tomato paste

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 garlic cloves, minced

1-1/2 teaspoons ground ginger

1-1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

3/4 teaspoon pepper

Hot cooked couscous

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.