Kathy Lake's Cook Book

Recipe for Moroccan Chicken Stew Crockpot

Type:   Dinner
Ingredients:   (Amounts may vary...this is a stew)
4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 pounds chicken pieces cut into large pieces
1/2 cup raisins
1/2 cup coarsely chopped dried apricots
1 14 ounce can chicken broth
1/4 cup tomato paste
2 tablespoons flour
2 tablespoons lemon juice
2 cloves minced garlic
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon ground black pepper
Procedure:   In crockpot, place carrots and onions on the bottom.
Sprinkle chicken with some salt and add to cooker.
Top chicken with raisins and apricots.
Whisk rest of ingredients together and pour over chicken.
Cook on low setting for 6 1/2 to 7 hours or on high for 3 1/2 to 4 hours.

Suggested serving:
with couscous
Perhaps with noodles or rice
Yields:   about 4 servings