Moroccan Chicken Stew

Recipe for Moroccan Chicken Stew - Combine spices with raisins and apricots to season this slow-cooker chicken stew. Serve on couscous and topped with toasted pine nuts and fresh cilantro.

Recipe: Moroccan Chicken Stew

Summary: Combine spices with raisins and apricots to season this slow-cooker chicken stew. Serve on couscous and topped with toasted pine nuts and fresh cilantro.

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)

Instructions

  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.
  2. 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.

Preparation time: 30 minute(s)

Number of servings (yield): 4

 

Photo and recipe adapted from Midwest Living

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