Moroccan Chicken Stew

By pattie_d

Ingredients

• Prep: 30 minutes
• Cook: 6-1/2 hours (low) or 3-1/2 hours (high)
• 4 carrots, peeled and sliced
• 2 large  onions, halved and thinly sliced
• 3 lb.  meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/2 cup  raisins
• 1/2 cup  dried apricots, coarsely chopped
• 1 14-oz. can  chicken broth
• 1/4 cup  tomato paste
• 2 Tbsp.  all-purpose flour
• 2 Tbsp.  lemon juice
• 2 cloves  garlic, minced
• 1-1/2 tsp.  ground cumin
• 1-1/2 tsp.  ground ginger
• 1 tsp.  ground cinnamon
• Hot cooked couscous
• Pine nuts, toasted
• Fresh cilantro (optional)

Details

Servings 4

Preparation

Step 1

1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon,
and 3.4 teaspoon ground black pepper. Add to cooker. 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. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro.

nutrition facts
Servings Per Recipe 4 servings Calories 600, Total Fat (g) 15, Saturated Fat (g) 3, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 4, Cholesterol (mg) 139, Sodium (mg) 997, Carbohydrate (g) 65, Total Sugar (g) 28, Fiber (g) 8, Protein (g) 52, Vitamin C (DV%) 29, Calcium (DV%) 11, Iron (DV%) 25, Percent Daily Values are based on a 2,000 calorie diet