NORTH AFRICAN CHICKEN AND VEGETABLE STEW

Photo by Joanmarie J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion, halved, thinly sliced (1 1/2 cups)

  • 3

    garlic cloves, minced

  • 2

    teaspoons olive oil

  • 1 1/2

    teaspoons ground ginger

  • 1 1/2

    teaspoons ground turmeric

  • 1/4

    teaspoon ground cinnamon

  • 1 3/4

    cups sliced carrots (1/2 inch) (4 medium)

  • 1 3/4

    lb. boneless skinless chicken thighs (about 8), cut into 1 1/2-inch pieces

  • 1

    (15-oz.) can garbanzo beans, drained, rinsed

  • 1

    (14.5-oz.) can lower-sodium chicken broth

  • 1

    (14.5-oz.) can diced tomatoes

  • 3/4

    cup raisins

  • 1

    (5-oz.) pkg. baby spinach (5 cups)

  • 2

    tablespoons lemon juice

  • Harissa or Tabasco to taste*

Directions

1. Combine onion, garlic, oil, ginger, turmeric and cinnamon in medium microwave-safe bowl. Microwave on high 3 to 4 minutes or until onion and garlic are softened, stirring once. 2. Place carrots in bottom of 5- to 6-quart slow cooker; layer onion mixture, chicken and beans over carrots. Pour in broth and tomatoes. 3. Cook, covered, on high 3 1/2 to 4 hours or on low 6 to 8 hours, or until chicken is no longer pink in center and vegetables are tender. (For a thicker consistency, remove 1 cup garbanzo beans and coarsely mash with potato masher or fork; return to slow cooker.) Add raisins; cover and cook an additional 10 minutes. Stir in spinach until wilted; add lemon juice and harissa. Serve with additional harissa. 8 (1 1/4-cup) servings PER SERVING: 285 calories, 8 g total fat (2 g saturated fat), 26.5 g protein, 29 g carbohydrate, 65 mg cholesterol, 375 mg sodium, 5.5 g fiber TIP *Harissa is a North African hot sauce made from chiles, garlic and spices. It can be found in specialty food stores or Middle Eastern markets.

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