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Slow-Cooked Moroccan Chicken

Slow-Cooked Moroccan Chicken
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch.—Kathy Morgan, Ridgefield, Washington
4 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 4 medium carrots, sliced
  • 2 large onions, halved and sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried apricots
  • 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

Directions

  • 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.
© Taste of Home 2013

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Slow-Cooked Moroccan Chicken (continued)

Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013