Moroccan Chicken Crockpot Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 carrots, peeled and sliced2 large onions, halved and thinly sliced3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned1/2 cup raisins1/2 cup dried apricots, coarsely chopped1 14-oz. can chicken broth1/4 cup tomato paste2 Tbsp. all-purpose flour2 Tbsp. lemon juice2 cloves garlic, minced1-1/2 tsp. ground cumin1-1/2 tsp. ground ginger1 tsp. ground cinnamon Hot cooked couscous Pine nuts, toasted Fresh cilantro (optional)
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. Serves 4.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINCHU.
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. Serves 4.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINCHU.
Nutritional Info Amount Per Serving
- Calories: 249.1
- Total Fat: 1.9 g
- Cholesterol: 69.9 mg
- Sodium: 475.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.7 g
- Protein: 29.9 g
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