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In a non-stick skillet, heat half the oil. Sear and brown chicken pieces on both sides. Season with salt and pepper and set aside in a slow cooker.
In the same skillet, heat remaining oil. Sweat onion and garlic for 1 minute. Add curry powder, cinnamon, turmeric and cayenne pepper. Combine. Cook for 1 minute to bring out all the flavours of the spices. Pour mixture over chicken pieces in the slow cooker.
Add vegetables and remaining ingredients. Combine. Season with salt and pepper and cover.
Cook on high for 4 hours.
Gently stir in dates and parsley.
Serve topped with pistachios.
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