Moroccan Chicken Stew with Couscous (Crockpot):

1 large onion, sliced
3-4 garlic cloves minced
3 lbs. chicken pieces
3 large carrots, diced
2 potatoes, diced
2 tablespoons raisins
14 ½ oz diced tomatoes
½ cup water or chicken stock
1 zucchini, sliced
15 oz. can garbanzo beans, drained
Spices: ¼ tsp. cinnamon, ½ tsp. cayenne pepper, ½ tsp. cumin, ½ tsp. turmeric, 3 whole
cloves (remove cloves after cooking)
Sauté onion and garlic until translucent, add chicken. Combine spices and add to sauté
pan as chicken is browning. Place mixture into Crockpot and add carrots, potatoes,
raisins, diced tomatoes and chicken stock. Cover and cook in Crockpot on high for 4-
5 hours. Then 30 minutes before meal add zucchini and beans. Serve over couscous.
Kari 2010

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