Chicken casablanca

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
2 larges Onions; slice
1 teaspoon Fresh ginger; grate
3 \N 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

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

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