Moroccan Chicken Recipe

 

Preparation: 20 min.
Cook: 6 hours
Yield: 4 Servings

Ingredients:

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin
removed
1/2 cup chopped dried cranraisins
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Preparation:

Place carrots and onions in a greased 5-qt. slow cooker.
Sprinkle chicken with salt; add to slow cooker. Top with
apricots and raisins. In a small bowl, combine flour and
broth until smooth; whisk in the tomato paste, lemon juice,
garlic, ginger, cumin, cinnamon and pepper. Pour over
chicken.
Cover and cook on low for 6 to 7 hours or until chicken is
tender. Serve with couscous. Yield: 4 servings.