Moroccan Chicken Stew, Crock Pot
Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
contains gluten
red meat free
shellfish free
contains pasta
slow cooker
dairy free
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground cumin
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1/2 cup raisins
- 1 can chicken broth
- ground black pepper
- 1 1/2 teaspoons ground ginger
- fresh cilantro (optional)
- 2 large onions halved and thinly sliced
- 4 carrots peeled and sliced
- 2 lbs skinless chicken pieces
- 1/2 cup dried apricot coarsely chopped
- hot cooked couscous (whole wheat preferred)
- pine nuts toasted
- Carbohydrate 57.9037340771705 g
- Cholesterol 131.5417873 mg
- Fat 10.9849495690639 g
- Fiber 7.75380320005758 g
- Protein 58.6191400544429 g
- Saturated Fat 1.39180422300577 g
- Serving Size 1 1 serving(s) (547g)
- Sodium 548.518770266517 mg
- Sugar 50.149930877113 g
- Trans Fat 2.29871716055021 g
- Calories 552 calories
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 the 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.
