Moroccan Chicken Stew

By Laurie

Ingredients

• • 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)

Preparation

Step 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. Serves 4.