Wednesday, November 12, 2008

Morroccan Chicken Stew

This carries a very "grown-up" taste.





Moroccan Chicken Stew
Ingredients:
4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
14-oz. can chicken broth
1/4 cup 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

Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)

Preparation:

In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top with chicken. 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. The last half hour of cooking add the raisins and peaches. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro.

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