Moroccan Chicken Stew

By Bexter

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)

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. Serves 4.