Moroccan Chicken Stew - crock pot

By devogirl

Servings Per Recipe 4,
Calories 600,
Protein (gm) 52,
Carbohydrate (gm) 65,
Fat, total (gm) 15,
Cholesterol (mg) 139,
Dietary Fiber, total (gm) 8,
Sugar, total (gm) 28,
Sodium (mg) 997,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 carrots, peeled and sliced
• 2 large onions, halved and thinly sliced
• 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/2 cup raisins
• 1/2 cup dried apricots, coarsely chopped
• 1 14 ounce can chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon 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.