Chicken casablanca
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | larges | Onions; slice |
| 1 | teaspoon | Fresh ginger; grate |
| 3 | Garlic Clove; mince | |
| 3 | pounds | Chicken pieces; skin |
| 3 | larges | Carrots; dice |
| 2 | larges | Potatoes; peel, dice |
| 2 | tablespoons | Raisins |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Salt and pepper |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cayenne pepper |
| 1 | can | (14 1/2 Oz) chopped tomatoes |
| 3 | mediums | Zucchini; 1\" slice |
| 1 | can | (15 Oz) garbanzo beans; drain |
| 2 | tablespoons | Parsley; chop |
| ½ | teaspoon | Cilantro |
Directions
Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bown and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or cous cous. Source: Rival.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998