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Spiced Chicken Stew with Carrots


Moroccan spices and golden raisins enhance the carrots in this tagine-inspired chicken stew.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
  • 8 skinless chicken thighs (about 2 1/2 pounds total)
  • 1 garlic clove, thinly sliced
  • 1 cinnamon stick
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1/4 cup golden raisins
  • 1/2 cup cilantro leaves
  • 1/4 cup sliced almonds, toasted if desired
  • Couscous, for serving (optional)


Slow-Cooker Method:

  1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

  2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

Oven Method:

  1. Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

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