Moroccan Chicken Stew

Makes: 4 servings

Prep: 30 mins               

Cook: 6 hrs 30 mins(low) or 3-1/2 hours (high) - I have only used the LOW setting.

  -Ingredients

• 4 carrots, peeled and sliced
• 2 large onions, halved and thinly sliced
• 3 pounds of chicken (I used 2 or 3 thighs and the rest breasts) skinned
• 1/2 cup raisins
• 1/2 cup dried apricots, coarsely chopped
• 1  14 ounce can chicken broth
• 1/4 cup tomato paste
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger (I use fresh)
• 1 teaspoon ground cinnamon

 

Directions

1. In a slow cooker place carrots and onions.

2. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker;

3. top chicken with raisins and apricots.

4.  In bowl whisk broth, tomato paste, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper. Add to cooker.

5. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

 

I usually make the couscous out of the box that is Toasted pine nut flavor and put the stew over it.