Crock Pot Chicken Casablanca

Name: Crock Pot Chicken Casablanca
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 tbsp olive oil; 2 large onions; 2 tsp fresh ginger; 3 garlic cloves; 2.25 lb boneless skinless chicken breasts; 4 large carrots; 2 large sweet potatoes; 4 tbsp currants; 1 tsp cumin; 0.5 tsp turmeric; 0.25 tsp pepper; 0.75 tsp cinnamon; 0.25 tsp cayenne pepper; 2 can diced tomatoes (14 1/2 ounce); 3 medium zucchini; 1 can garbanzo beans (14 1/2 ounce); 2 tbsp fresh parsley; 2 tbsp fresh cilantro

A Moroccan dish of chicken, chickpeas and carrots, seasoned with ginger and cumin and slow-cooked.

4 hr 20 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 240 min · 260 min total
Difficulty: medium

1
Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot. Brown chicken in same pan over medium heat. Reserve in skillet.
4 min
2
Add carrots, potatoes to crock pot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
3
If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
4
Add zucchini to the top. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.). Serve over cooked rice or couscous.