Chicken Casablanca
Cooking MethodSlow Cooker
Ingredients
- 2 TBS olive oil
- 2 onions, sliced
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 3 lbs. skinless chicken pieces
- 3 large carrots, diced
- 2 large potatoes, peeled and diced
- 2 TBS raisins
- 1/2 tsp cumin
- 1/2 tsp turmeric
- salt and pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp cayenne pepper
- 14-1/2 oz. can chopped tomatoes
- 3 medium zucchini, sliced one-inch thick
- 15 oz. can garbanzo beans (chickpeas), drained and rinsed
- 2 TBS parsley, chopped
- 1/2 tsp cilantro
Instructions
Saute onions, ginger and garlic in olive oil. Transfer to CrockPot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to CrockPot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.