Moroccan Chicken Recipe from Marg Alfieri
Prep: 20 min. Cook: 6 hours
Yield: 4 Servings
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 cup chopped dried cranraisins
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
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
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, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper. Pour over chicken.
Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.
1 serving (calculated without couscous) equals 435 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 755 mg sodium, 47 g carbohydrate, 6 g fiber, 42 g protein.