Sunday, June 3, 2012

Slow Cooked Moroccan Chicken





Makes: 4 servings  Prep: 30 mins  Cook: 6 hrs 30 mins(low) or 3-1/2 hours (high)
Ingredients:
  • 4 carrots, peeled and sliced
  • large onions, halved and thinly sliced
  • 3 lbs chicken thighs, skinned
  • 1/3 cup raisins
  • 1/3 cup dried apricots, coarsely chopped
  • 14 oz. chicken broth
  • 3 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • fresh cilantro 
  • Pine nuts, toasted (optional)
  • Hot cooked couscous
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.
  2. 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.
  3. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.





1 comment:

  1. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

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