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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.

Reviews Add a comment

  • robinsonca1612
    3 MAR, 2017
    Well... Mine came out...NOT so good. Guess it just doesn't suit my tastes.
  • MS10076511
    9 JAN, 2016
    Mine came out tasteless and the chicken was in shreds! If I could get over the shredded mealy taste of the chicken it might have been good.
  • Alovelycreature
    22 JAN, 2014
    After reading other reviews, I used the crock pot and chicken breasts (since that's what I had in the freezer). I put carrots and onions in the bottom of the crock pot with 2 cups of water (I was afraid of the meat getting dry) and seasoned the carrots with salt and pepper. Since someone said the recipe was bland, I added some ground coriander and onion powder to the seasoning. I followed the rest of the recipe and added the raisins, almonds, and cilantro. It was okay. My boyfriend didn't compl
  • veronica1
    7 JAN, 2014
    If you don't ramp up the spices, you will be disappointed. I made this in my oven and it was pretty drab. Granted, I did not have the raisins to add. I still think it needs more umph. Also, in the oven, by adding the 1 cup of water, it really came out more like a soup. The dish has potential, but needs a lot of tinkering to make it more flavorful. The chicken and carrots were not at all dry, they just lacked enough flavor.
  • MaggieMcCaw
    8 OCT, 2013
    Seriously, I don't understand how many people enjoyed this recipe. I just made it and it was a total disaster! The chicken was dry and flavourless, the carrots were mushy and brown. The whole thing was inedible! I have always said this website never fails; turns out I was wrong this time around.
  • Nicoley-Italia
    4 JUN, 2013
    I've been meaning to review this recipe for like a year! This is one of my go to recipes especially in the fall and winter. I make t in the morning slowcooker style and it is ready when I return home.. I do add a few other spices: (1/2 tablespoon of each) curry, clove, and ginger. I also up the cumin to 1/2 tablespoon from 1/2 a teaspoon. It comes out amazing and super flavorful, pairing it with couscous is ideal!
  • paulabot08
    20 MAY, 2013
    This is delicious! Perfectly spiced with a great balance of interesting flavors. The raisins make it amazing. I served it with a lentil and rice pilaf, and white sangria.
  • Jeanine Pardon
    8 DEC, 2012
    I've made this 3 times in the slow cooker now and it's on my menu plan for this week again. We waited a couple months because we ate it every week there for a while and decided we needed a break! Now I can't wait to make it again. I make it exactly as written every time and serve it over couscous. I can taste it now. So good! Don't worry about there being no liquid. It's fine, I promise! My boyfriend LOVES this. Best Martha recipe I've tried and I love them all! P.S. Toast the almonds!
  • girlwithcurlz
    14 AUG, 2012
    I made this and it was great! I used boneless skinless chicken thighs. I think it might was been meant to use with the bone but it didn't affect the end result. I will repeat what others have said in the fact that the almonds, raisins and cilantro make the dish.
  • Eviebelle
    7 JAN, 2012
    I made this as is except for substituting currants for raisins, and served it over brown rice. It's really delicious and has lots of flavor. I suggest putting the cinnamon stick down in with the carrots so that the flavors can fuse well.