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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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this is not really that Moroccan, as it is a combination of several things I had in my pantry the other day that I threw into a pot... but it is very, very good. The recipe makes a lot of food and altogether it costs about $7.00. Ingredients:
2 tablespoons olive oil |
1/2 tablespoon minced garlic |
1 medium onion, chopped |
1 1/2 cups baby carrots, chopped |
1 (12 1/2 ounce) can cooked chicken (or you can boil a couple of chicken breasts yourself) |
3 sweet potatoes, peeled and cubed |
3 cups chicken broth |
1 (14 1/2 ounce) can cut tomatoes, drained |
1 (14 1/2 ounce) can chickpeas, drained and rinsed |
2 teaspoons ginger |
1 teaspoon cumin |
1 teaspoon curry |
1 teaspoon unsweetened cocoa powder |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup raisins |
2 tablespoons peanut butter |
Directions:
1. heat olive oil in a large deep skillet or dutch oven over med-high heat. Add garlic, onion and carrots. stir until vegetables soften (3-4 mins).
2. Add remaining ingredients (except raisins and peanut butter). Bring to a boil; reduce heat to low and simmer, covered, for about 20 minutes.
3. Stir in raisins and peanut butter. Mix well. Simmer 5 more minutes.
4. Very good served over rice.
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