Slow-Cooker Chicken Thighs with Ginger, Prunes, and Apricots - Sunsweet

Ingredients

• 450g Yukon gold potatoes, cubed (about 2″)
• 8 boneless chicken thighs
• 2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, sliced
• 2 peeled garlic cloves, smashed
• 1 Tbsp fresh ginger, minced
• 1/2 tsp ground ginger
• 1 tsp paprika
• 240ml dry white wine
• 120ml water
• 1 Tbsp brown sugar
• 170g Sunsweet prunes, halved
• 170g dried apricots, halved
• Zest of 1 lemon
• 1 Tbsp lemon juice
• 5 Tbsp flat-leaf parsley, chopped