moroccan-chicken-stew

Ingredients:
4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
1 14-oz. can chicken broth
1/4 cup tomato paste
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
2 cloves garlic, minced
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)


Directions:
1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3.4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.
Calories 600
Total fat (g) 15
Saturated Fat (g) 3
Polyunsaturated Fat (g) 4
Cholesterol (mg) 139
Monounsaturated Fat (g) 5
Sodium (mg) 997
Carbohydrate (g) 65
Total sugar (g) 28
Fiber (g) 8
Protein (g) 52
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 11
Iron (DV%) 25
Percent Daily values are base on a 2,000 calorie diet