Syrian Spice Delight Crockpot Chicken - cooking recipe

Ingredients

4 tablespoons olive oil, divided
5 1/2 - 6 lbs boneless skinless chicken breasts, visible fat removed, cut into bite sized pieces & or
boneless skinless chicken thighs
1 -2 large sweet onion, sliced (or diced)
6 -8 large garlic cloves, minced
2 cups pitted prunes, quartered
1/3 - 2/3 cup apricot preserves (more for sweeter entree)
1/4 cup honey
1 tablespoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon white pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
5 teaspoons chicken bouillon
2 -3 cups water
1/2 cup lemon juice
3 cinnamon sticks, 3 inch pieces

Preparation

Cut chicken into bite-sized pieces, removing all visible fat.
Heat 3 TB olive oil to med-high in large skillet to cook chicken pieces. When cooked through (~10 minutes); transfer to crockpot (set at High to cook in 3-4 hours or Low to cook 8+ hours).
While chicken cooks, slice/dice onion.
Heat remaining 1 TB olive oil to med-high in same skillet and saute onion until translucent (~5 minutes); transfer to crockpot, mixing in well.
In 1 quart mixing bowl combine: Minced garlic, prunes, apricot preserves, honey, ginger, turmeric, ground cinnamon, cumin, coriander, white and black pepper, salt, chicken bullion. Add 2 cups water and mix thoroughly; pour over chicken-onion mix in crockpot and stir to combine. Can add additional cup of water, if more soup-y consistency is desired.
Stir in lemon juice and cinnamon sticks, cover and let cook desired time (3-4 hours at High, 8+ hours at Low). Can be served soup-y over rice or couscous, left cooking longer to thicken sauce OR --.
OPTIONAL QUICK THICKENING: after cooking time, turn crockpot to low; drain liquid to large-ish sauce pan (leave a bit in crockpot to keep chicken/etc. from sticking). Bring to boil and cook 'till reduced to gravy like consistency. Place chicken on platter and serve with rice or couscous and sauce on the side.