Chicken Casablanca

[neotoma]

A tasty chicken stew inspired by North African cuisine. Good over quinona, couscous or rice.

2 tbsp oil
2 large onions, sliced
1 tsp ground ginger
3 garlic cloves, minced
3 large carrots, diced
2 large potatoes, diced
3 lbs. skinless chicken pieces
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
2 tbsp raisins
1 can (14 1/2 oz) crushed tomatoes
3 small zucchini, sliced
1 can (15 oz) garbanzo beans, drained
2 tbsp chopped parsley


1. Saute onion, ginger and garlic in oil in skillet (reserve oil). Transfer to slow-cooker or stockpot. Add carrots and potatoes to pot.

2. Brown chicken over mediu heat in reserved oil. Transfer to pot. Mix gently with vegetables.

3. Combine cumin, salt, pepper, and cinnamon is separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes. Do *not* add water -- the vegetables will cook down into liquid.

3. Cover. Cook on high 4 to 6 in slow-cooker, or simmer for 2 to 3 hours in stockpot.

4. Add sliced zucchini, garbanzo beans, and parsley 30 minutes before serving.

Makes 6 to 8 servings.

It's very tasty and goes well with quinoa.

Comments

[neotoma.livejournal.com]

I sometimes post really strange recipes here. They're all manageable, but don't be surprised if you find Tudor feast recipes alongside the directions for kitfo.