Moroccan Chicken Stew

By cutowskicr

Ingredients

• 4 carrots, peeled and sliced
• 2 large onions, halved and thinly sliced
• 3 lbs. meaty chicken pieces
• 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
• Cilantro

Details

Servings 4

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 black pepper. Add to cooker. Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat for 3 1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with Cilantro.