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Moroccan Chicken Stew

Ingredients

• 2 cups sliced carrot
• 2 large onions, halved and thinly sliced
• 1/2 teaspoon salt
• 3 pounds skinless meaty chicken pieces (breast halves, thighs, and drumsticks)
• 1/2 cup raisins
• 1/2 cup dried apricots, coarsely chopped
• 1 14-ounce can chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground black pepper
• Hot cooked couscous
• Pine nuts, toasted
• Cilantro (optional)

Directions

1. In a slow cooker combine all ingredients except couscous, nuts and cilantro.
2. Cover and cook on low for 6 1/2 to 7 hours or on high for 3 1/2 to 4 hours.
3. Serve in bowls with couscous.
4. Sprinkle each serving with pine nuts.
5. Garnish with cilantro.

Attribution