Yield: 1 servings
|2 tablespoons||Olive oil|
|1 teaspoon||Fresh ginger; grated|
|3||Cloves garlic; minced|
|3 pounds||Skinless chicken pieces|
|3 larges||Carrots; diced|
|2 larges||Potatoes; peeled and diced|
|½ teaspoon||Each: cumin; turmeric, salt and pepper|
|¼ teaspoon||Each: cinnamon and cayenne pepper|
|1 can||(14-1/2 oz.) chopped tomatoes|
|3 mediums||Zucchini; sliced one-inch thick|
|1 can||(15 oz.) garbanzo beans (chickpeas); drained and rinsed|
|2 tablespoons||Parsley; chopped|
(recipe from a magazine ad for Rival) Saute onions, ginger and garlic in olive oil. Transfer to CrockPot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to CrockPot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.
TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98, converted by MM_Buster v2.0l.