Wednesday, March 9, 2011

Slow-Cooker Spiced Chicken Stew with Carrots

Serves 4
2 LBS carrots, peeled and cut into 1 1/2 inch lengths (or just use baby carrots)
2 zucchini, sliced in half, and then sliced into 1 - 1 1/2 inch pieces
8 skinless chicken thighs (about 2 1/2 lbs)
1 clove garlic, thinly sliced
1 cinnamon stick
1/2 tsp ground cumin
Salt and pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted
Couscous for serving (optional)

Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon stick, 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).

15 minutes before the cooking is done, add the raisins to the slow cooker. Make the couscous.

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

Oven Method:
Preheat over to 350 degrees. In the first step 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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