This is a delicious and easy way to spice up simple chicken with a Moroccan flare. It works well in a slow cooker for an easy set it and leave it week night dinner. For a traditional approach try cooking in a tagine. Everything except fresh garlic carrots and onions can be purchased at The Granary! This recipe would also work with chickpeas for a vegan version, less cooking time would be required.
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 teaspoon salt
- 1/2 cup chopped dried apricots
- 1/2 cup raisins
- 1 tablespoon Better Than Bouillon Chicken paste mixed with 2 cups water
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 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, quinoa or rice.
Directions:
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, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous or quinoa.
