Slow Cooker Spiced Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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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 via Delish on MSN. 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:
1. 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.
2. 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.
3. 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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