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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow cooker Moroccan Chicken Stew Recipe

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This recipe for Slow cooker Moroccan Chicken Stew is from MomMico's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(Slow cooker) Prep: 30 min. - Cook: 6-1/2 hrs (low) or 3-1/2 hrs (high)

4 carrots, peeled and sliced - 2 large onions, halved and thinly sliced - 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned - ½ C. cup raisins – ½ C. dried apricots, coarsely chopped - 1 14-oz. can chicken broth - ¼ C. tomato paste - 2 Tbsp. all-purpose flour - 2 T. lemon juice -2 cloves garlic, minced – 1 ½ t. ground cumin - 1 ½ t. ground ginger - 1 t. ground cinnamon (or use 1 1/2 T. Ras-el-Hanout spice mix)

Hot cooked couscous - Pine nuts, toasted - Fresh cilantro (optional)
Directions:
Directions:
In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with ½ t. salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and ¾ t. 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 ½ to 4 hours.

Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
4

 

 

 

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