Moroccan Chicken Stew in a crockpot

[Magical Realist]

SERVINGS 4 UNITS US

4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 lbs skinless chicken pieces
1⁄2 cup raisins
1⁄2 cup dried apricot, coarsely chopped
1 (14 ounce) can chicken broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
ground black pepper
hot cooked couscous (whole wheat preferred)
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 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.

http://www.food.com/recipe/moroccan-chic...pot-275573

[Image: MORCOCCANSTEW.jpg]

[Image: pepcid_17738_4_(big)_.jpg]

[Magical Realist]

I just started cooking this recipe in my crock pot. I substituted dried blueberries for raisins. I just never liked raisins. I also doubled the amount of sauce, cuz I'm just a saucy sort of guy. We'll see how it tastes in about 4 hours.