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Chicken Casablanca
| Ingredients | |||
| 2 | tablespoon | olive oil | |
| 2 | each | onion, sliced | |
| 1 | teaspoon | ginger, fresh, grated | |
| 3 | each | garlic cloves, minced | |
| 3 | lbs | chicken pieces, skinless | |
| 3 | each | carrots, diced | |
| 2 | each | potatoes, peeled, diced | |
| 2 | tablespoon | raisins | |
| 1/2 | teaspoon | cumin | |
| 1/2 | teaspoon | turmeric | |
| 1/2 | teaspoon | salt and pepper | |
| 1/4 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cayenne pepper | |
| 1 | each | can tomatoes (14 1/2 ounces), chopped | |
| 3 | each | zucchini, 1 inch slices | |
| 1 | each | can garbanzo beans (15 ounces), drained | |
| 2 | tablespoon | parsley, fresh, chopped | |
| 1/2 | teaspoon | cilantro | |
Directions: | |||
| Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous. | |||
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