Moroccan Chicken Stew

Moroccan Chicken Stew
Servings
4
Servings
4
Print Recipe
Moroccan Chicken Stew
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. Place carrots and onions in a 5- to 6-quart crock-pot.
  2. Sprinkle the chicken with ½ teaspoon of salt. Add it to the crock-pot.
  3. Top the chicken with the raisins and apricots.
  4. In a separate bowl; whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and ¾ teaspoon ground black pepper. Add mixture to the crock-pot.
  5. Cover, and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
  6. Serve over hot couscous, sprinkled with toasted pine nuts (if you have them/if you wish).
Recipe Notes

November 3, 2008
“Stellar!” –Maura

The kids didn’t like the raisins, but I thought this was delicious, and will definitely make it again. Might try it with boneless thighs: the bones were hard for some people. The dark meat was good. Cooked on low for about four hours then on high for about three, with the lid off to cook down some liquid. Still very saucy.

February 1, 2011
Made with no onion, and all drumsticks, skinned and with the ends cut off with a sharp cleaver.

March 21, 2015

Made with all thighs, left skin on. Used dates instead of apricots, because that was what I had. Threw into my dutch oven for the last hour and cooked it on the stove top because I didn't have as much time to cook it in the crock pot. This worked out just great and thickened nicely. Bea, Maura and Migdalia loved it; Carlos either didn't love it or wasn't very hungry.

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