Recipe

Slow Cooker Spiced Chicken Stew Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 2 months, 1 week ago This sounded like such a great dish for the slow cooker and Fall! I might even try squash pieces instead of carrots. Moroccan spices and golden raisins enhance the carrots in this chicken stew. Provided by Marthastweart.com via Delish on MSN. Prep:10m Cook:8m Servings:4	Valinkenmor
	cinnamon raisins morrocan

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Ingredients

2 pounds carrots, peeled and cut into 1 1/2-inch lengths

8 skinless chicken thighs (about 2 1/2 pounds total)

1 clove garlic, thinly sliced

1 stick cinnamon

1/2 teaspoon ground cumin

Coarse salt and ground pepper

1/4 cup golden raisins

1/2 cup cilantro leaves

1/4 cup sliced almonds, toasted if desired

Couscous, for serving (optional)

Directions

Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

OVEN METHOD: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

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