Moroccan Chicken Stew, Crock Pot

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

• Ready In: 6 hrs 30 mins
• Serves: 4

Ingredients

• 4  carrots, peeled and sliced
• 2  large onions, halved and thinly sliced
• 2  lbs skinless chicken pieces
• 1⁄2 cup raisins
• 1⁄2 cup  dried apricot, coarsely chopped
• 1 (14 ounce) can chicken broth
• 2  tablespoons tomato paste
• 2  tablespoons all-purpose flour
• 2  tablespoons lemon juice
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons ground ginger
• 1  teaspoon ground cinnamon
•  ground black pepper
•  hot  cooked couscous (whole wheat preferred)
•  pine nuts, toasted
•  fresh cilantro (optional)

Directions

1. In a 5- to 6-quart slow cooker place carrots and onions.
2. Sprinkle chicken with 1/2 teaspoon salt.
3. Add to cooker; top chicken with raisins and apricots.
4. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
5. Add to cooker.
6. Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
7. Serve in bowls with couscous.
8. Sprinkle with nuts.
9. Garnish with cilantro. Serves 4.