Chicken Casablanca
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INGREDIENTS 2 tablespoons olive oil
2 onions, sliced
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
3 pounds skinless chicken pieces
3 large carrots, diced
2 large potatoes, peeled and diced
2 tablespoons raisins
1/2 teaspoon each - cumin, tumeric, salt and pepper
1/4 teaspoon each - cinnamon and cayenne pepper
14-1/2 ounce can chopped tomatoes
3 medium zucchini, sliced 1-inch thick
15-ounce can garbanzo beans (chickpeas), drained and rinsed
2 tablespoons parsley, chopped
1/2 teaspoon cilantroSauté 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 vegetables.
Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH 4 to 6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving.
Serve over cooked rice or couscous.