1. In a medium bowl, combine lemon juice, shallot, cornstarch, oil, garlic, coriander, paprika, rub, cinnamon, salt, red pepper flakes, and water; whisk to combine.

2. Place chicken and raisins in a slow cooker. Add spice mixture and stir well; chicken should be evenly coated. Wedge the orange halves into the chicken mixture.

3. Cover and cook 8 hours on low or 4 hours on high.

4. Transfer chicken to a plate. Remove orange halves and let cool a few minutes. When orange halves are cool enough to handle, squeeze the juice from each half into the slow cooker and stir well to incorporate into the sauce. Discard the peel.

5. To serve, divide chicken among 4 plates. Top each with an equal amount of sauce and garnish with almonds, chives, olives, and orange wedge, if desired.

Source: Hannaford fresh Magazine, September - October 2012