Moroccan Chicken

I know I kind of gave Matt a bad name by sharing his dish soap pancake  making story. But he isn’t always a terrible  cook. In fact I would say he is often a more careful cook than I am.  Last Friday he came with the copy of an exotic stew recipe that he whipped up before starting work.  We ate it for lunch with friends and it is delicious and easy.  We served it over quinoa instead of couscous and we’ll be making it again.  Thanks Matt! He  did get the recipe from BHG.com

Moroccan Chicken Stew

4 carrots sliced

2 large onions halved and thinly sliced

3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1/2 cup raisins (we used craisins with good results)

1/2 cup dried apricots, coarsely chopped

1 14 oz can chicken broth

1/4 cup tomato paste

2 T. flour

2 T. lemon juice

2 cloves garlic minced (I used 4 bc I always add more garlic bc I LOVE it)

1 1/2 tsp ground cumin

1 1/2 tsp ground ginger

1 tsp ground cinnamon

hot cooked couscous (or quinoa)

Pine nuts, toasted

fresh cilantro (we used parsely)

1. In a slow cooker (we used our clay pot*) place carrots and onions.  Sprinkle chicken with 1/2 tsp salt.  Add to cooker. Top chicken iwth raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 tsp. ground black pepper.  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 the bowl with couscous (or quinoa).  Sprinkle with nuts. Garnish with Clilantro.

*the clay pot is a two piece clay cooker which you soak in water and then cook- I think we had the oven on 275 for a few hours and then turned it up to 350 for the last few hours.– It is almost impossible to overcook since its a stew. It was very yummy!

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One response to “Moroccan Chicken

  1. Faith (the other one)

    we actually do this one alot! from bhg too. i love it, the best crock pot recipe i have.

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