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Archive for September 22nd, 2010

This stew is rich in color and flavor. I just love how it all goes into the crockpot and 6 hours later – the most wonderful hearty delectable dish. We’re not big on beef in this house, so I simply used chicken breast instead. It’s a long ingredient list, but it all dumps into the crockpot quite easily.

Moroccan chicken stew (inspired and adapted from Alice in Paris loves Art and Tea)

1 1/2 pounds boneless chicken breast, cut into bite-sized pieces

1/4 cup AP flour

1 large red onion, chopped

4 cloves garlic, minced

1 parship, chopped

1 sweet potato, chopped

1/2 small butternut squash, chopped

1 large carrot, chopped

1 28-ounce can tomatoes, chopped

1/2 cup raisins

1 teaspoon grated fresh ginger

1/2 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon garam masala

pinch of allspice

pinch of nutmeg

1 tablespoon lemon zest

2 cups chicken stock

salt and pepper to taste

1 cup each dried apricots and pitted prunes (optional). add with veggies

chopped fresh parsley

slivered almonds

Toss chicken with the flour in slow cooker.

Add all veggies, tomatoes, spices, broth – stir

Cook in slow cooker on high for 4 – 6 hours or until chicken is cooked and veggies tender.

Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes. Makes 8 servings.

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