Morroccan Chicken Stew
Kevin Smith
ingredients
- 4 Carrots, peeled and sliced
- 2 Onions, halved and thinly sliced
- 3 lb Chicken (breast halves, thighs, and drumsticks), skinned
- 0.5 cup Raisins
- 0.5 cup Dried apricots, coarsely chopped
- 14 oz Chicken broth
- 0.25 cup Tomato paste
- 2 tbs All-purpose flour
- 2 tbs Lemon juice
- 4 cloves Garlic, minced
- 3 tsp Cumin
- 3 tsp Ginger
- 2 tsp Cinnamon
- 1 tsp Black pepper
- Hot cooked couscous
- Pine nuts, toasted
- Fresh cilantro (optional)
directions
- 1
In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with
- 2
1 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl
- 3
whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon,
- 4
and black pepper. Add to cooker. Cover; cook on low-heat
- 5
setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in
- 6
bowls with couscous. Sprinkle with nuts. Garnish with cilantro.
Source: Kevin Smith
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