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Moroccan Chicken Recipe

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This recipe for Moroccan Chicken, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Decaria
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 16 oz. cans garbanzo beans
1 12 oz. can diced tomatoes
1 small red bell pepper, seeded, cut into 1 inch squares
1 small red onion, chopped
1/2 c golden raisins
2 tbsp tomato paste
1/4 c chicken broth
3 cloves garlic, minced
1 1/2 tsp ground cumin
3-6 boneless skinless chicken thighs (cut into 1 inch cubes)
2 tbsp peanut butter.

Directions:
Directions:
Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, garlic, broth, and cumin in a Crock-Pot. Mix until well combined. Place chicken on top of bean mixture. Cover. Cook on low heat setting for 6-7 hours, or until chicken is tender. Stir in peanut butter.
Serve over couscous.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min. prep, 6-7 hours to cook

 

 

 

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