Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, chickpeas, dried apricots, cumin, ginger, cinnamon, coriander and cayenne pepper. Pour in the chicken stock. Cook on Low for 5 hours.
Remove the chicken and keep warm. Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh coriander and almonds before serving.
I made this in my cast iron pot, using a 400g tin of apricots and nectar instead of the peaches. I cooked it on high heat (200deg cel) in the oven for 60mins. It was flavoursome and delicious. Served it with cous cous. More time would have been good, but that was all the time I had. Would definitely try again. Loved it. - 11 Aug 2016