Recipe finder
Moroccan Chicken Stew
- Makes: 4 servings
- Prep 30 mins
- Slow Cook 6 hrs low-heat setting
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)
Directions
- 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.
Nutrition Facts
(Moroccan Chicken Stew)
Servings Per Recipe 4, sugar (g) 28, fiber (g) 8, iron (mg) 5, vit. A (IU) 108, vit. C (mg) 17, Thiamin (mg) 0, carb. (g) 65, pro. (g) 52, Fat, total (g) 15, cal. (kcal) 600, Potassium (mg) 1302, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 139, Folate (µg) 60, sat. fat (g) 3, calcium (mg) 111, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0, Monosaturated fat (g) 5, sodium (mg) 997, Niacin (mg) 20, Polyunsaturated fat (g) 4