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1
Preheat oven to 350 and spread the almonds on a rimmed baking sheet.
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2
Bake for about 8 minutes until toasted and fragrant.
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3
Remove from the oven and transfer 1 cup of the toasted nuts to a small food processor and pulse until finely ground.
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4
Roughly chop the remaining 1/4 cup of almonds and set aside.
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5
Meanwhile, add the cherry juice to the slow cooker and turn the temperature to medium-low heat.
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6
Mix together the cinnamon, coriander, salt, and pepper and rub into the chicken thighs.
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7
In a large skillet, heat the butter and olive oil over medium-high heat.
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8
Add the chicken to the skillet, making sure to not overcrowd the pan.
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9
Cook the chicken until its richly golden brown and seared, about 4 minutes per side.
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10
Transfer the chicken to the slow cooker.
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11
Return to the large skillet and discard all but 1 tablespoon of the oil and set over medium heat.
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12
Add the onions to the pan and cook until they have softened and lightly browned, about 4 minutes.
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13
Add the sauteed onions, finely ground almond meal, and all but 1/4 cup of the fresh cherry halves to the slow cooker and stir to combine.
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14
Cover and cook on medium-low heat for 3 hours until the chicken is tender and the sauce has slightly thickened.
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15
To serve, set the chicken over steamed rice in bowls, spoon over the cherry almond sauce, and top with the remaining 1/4 cup of fresh cherry halves.
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16
Garnish with chopped almonds and parsley.
