Slow Cooker Moroccan Chicken Stew

MAKES: 4 SERVINGS
PREP: 30 MINS
COOK: 6 HRS 30 MINS (LOW) OR 3-1/2 HOURS (HIGH)

 

 

 

 


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
  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.

Nutrition Facts (Slow Cooker Moroccan Chicken Stew)

Per serving: 600 kcal , 15 g fat (3 g sat. fat , 4 g polyunsaturated fat , 5 g monounsaturated fat ), 139 mg chol. , 997 mg sodium , 65 g carb. , 8 g fiber , 28 g sugar , 52 g pro.