recipe sharing
I haven't used my new slow cooker as much as I would like to yet. I've made a chili in it (which was quite yummy) and then last night I made morroccan chicken. It was delicious and so I'm going to share it. After making this recipe it occurred to me I could probably make some delicious Indian curries in this thing so that will be something I'll be trying soon.
Morroccan Chicken
- 4 carrots, peeled and sliced
- 2 large onions, halved and thinly sliced
- 2 lbs skinless chicken pieces (I used about 1.6 lbs of boneless skinless chicken thighs)
- 1/2 cup raisins (I used golden 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 (I ddin't use pine nuts either)
- fresh cilantro (optional)
Basically put the chicken, raisins and apricots in the bottom of the slow cooker, whisk together the other ingredients (except the pine nuts, cilantro, and couscous) and cook on high for 3.5-4 hours or low for 7.5-8. I ended up serving this with egg noodles since I didn't have any couscous around and wasn't in a rice kind of mood. It was delicious and perfect for a cold night. One other variation I added was that the lemon I used didn't seem to have enough juice (woo winter citrus) so when I tasted it before serving it seemed like something was missing. I added a couple splashes of balsamic vinegar and that did the trick.
I can't wait to eat the leftovers.
Read more: http://www.food.com/recipe/moroccan-chicken-stew-crock-pot-275573#ixzz1BshXGFDQ