Moroccan Chicken Stew

Moroccan Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • • 4 carrots, peeled and sliced

  • • 2 large onions, halved and thinly sliced

  • • 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

  • • ½ cup raisins

  • • ½ cup dried apricots, coarsely chopped

  • • 1 14-oz. can chicken broth

  • • ¼ cup tomato paste

  • • 2 Tbsp. all-purpose flour

  • • 2 Tbsp. lemon juice

  • • 2 cloves garlic, minced

  • • 1-½ tsp. ground cumin

  • • 1-½ tsp. ground ginger

  • • 1 tsp. ground cinnamon

  • • Hot cooked couscous

  • • Pine nuts, toasted

  • • Fresh cilantro (optional)

Directions

. 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. Serves 4.


Nutrition

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