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Slow cooker Moroccan Chicken Stew Recipe

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This recipe for Slow cooker Moroccan Chicken Stew, by , 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!

Contributor:  
Contributor:  
MomMico

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 - C. cup raisins C. dried apricots, coarsely chopped - 1 14-oz. can chicken broth - C. tomato paste - 2 Tbsp. all-purpose flour - 2 T. lemon juice -2 cloves garlic, minced 1 t. ground cumin - 1 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 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 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 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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