Slow-Cooker Moroccan-Spiced Chicken Stew

Stir together the cumin, cinnamon, coriander, and cayenne pepper in a small bowl. Sprinkle the chicken thighs evenly with the spice mixture. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.

Add the onions and ginger to the skillet; cook, stirring often, until slightly softened, about 3 minutes. Add the stock to the skillet; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Stir the sweet potato into the slow cooker.

Using kitchen scissors, chop the tomatoes in the can. Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours. Remove the chicken to a cutting board; cut or tear into bite-sized pieces. Stir the lemon zest and lemon juice into the mixture in the slow cooker; gently stir in the chicken. Ladle the stew into bowls, and top with the cilantro, if desired.