Pressure Cooker:
Rub chicken and brown as above using saute setting for 6-quart electric cooker or brown in pot for 4- to 6-quart stove-top cooker. Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Lock lid. Set electric cooker on high pressure to cook for 12 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain stead (but not excessive) pressure. Cook 12 minutes. Remove from heat. Let stand to release pressure naturally for 15 minutes. Release any remaining pressure. Open lid carefully. Remove chicken and shred as directed. Return chicken to mixture. Serve as above.
Slow Cooker:
Rub chicken and brown as above. Add garlic and cook as above. Transfer mixture to a 4- to 6-quart slow cooker. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Cover; cook on low for 7 hours or on high for 3 1/2 hours. Remove chicken and shred as above. Return chicken to mixture. Serve as above.
