Easy Morrocan Chicken Stew

1 cup dried apricots
1 cup dried cranberries
1 dried fig
4 dried prunes
1 sweet onion large
5 cloves garlic
3 chicken breasts skin removed
10 med baby carrots
2 tsp Miller's chicken soup base, or any type of powdered chicken soup base
3 tbsp olive oil
1 can black beans rinsed and drained
1 tbsp cumin
1 tbsp corriander
3 leaves fresh mint
1 clementine orange or any orange, I prefer the sweetness of clemetine's
1 tsp allspice
1 tbsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper
4 cups water

Place 2 cups water in sauce pan on medium heat. Chop all dried fruit, and add to sauce pan. Cook until fruit is rehydrated or approx. 15 min. Turn off burner and set aside.
Rough chop onion, and finely chop garlic. Place 1 Tbsp of olive oil in pan, and saute ingredients until translucent.
Place fruit with water it was cooked in, garlic, and onions into crockpot on low setting.
Chop chicken breasts into bite sized pieces. Sprinkle with 1/2 tsp kosher salt, and 1/2 tsp cracked black pepper.
In same pan used for onions and garlic, place 1 Tbsp olive oil. Brown chicken breasts quickly. Add to crock pot.
Rough chop baby carrots and add to crock pot.
Follow directions to reconstitute chicken soup base, and make two cups. Add to crock pot.
Peel and deseed the orange. Slice and section add to crock pot.
Add remaining spices, drained black beans, and cook at low setting for 5 hours. Crock pots may vary so check and stir every 2 hours.
Kick up the heat with serracha chili sauce if desired.


Number of Servings: 10

Recipe submitted by SparkPeople user MSSHIPLEY.