Moroccan Chicken Stew

By oakleyj

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist; serve it at a casual weeknight get together.

Ingredients

• 4 4
• carrots, peeled and sliced
• 2 2
• large onions, halved and thinly sliced
• 3 3
• poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/2 1/2
• cupraisins
• 1/2 1/2
• cupdried apricots, coarsely chopped
• 1 1
• 14 ounce canchicken broth
• 1/4 1/4
• cuptomato paste
• 2 2
• tablespoonsall-purpose flour
• 2 2
• tablespoonslemon juice
• 2 2
• cloves garlic, minced
• 1 1/2 1 1/2
• teaspoonsground cumin
• 1 1/2 1 1/2
• teaspoonsground ginger
• 1 1
• teaspoonground cinnamon
• Hot cooked couscous
• Pine nuts, toasted
• Fresh cilantro (optional)

Details

Servings 4
Adapted from bhg.com

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.