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Spiced Chicken Stew with Carrots

Spiced Chicken Stew with Carrots

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

Everyday Food, March 2009 http://www.marthastewart.com/315825/slow-cooker-spiced-chicken-stew-with-car
3.702705
Rated
74.0541100(80)80
  • Prep Time 10 minutes
  • Total Time 10 minutes plus slow cooking
  • Yield Serves 4

Ingredients

    • 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)

Directions

  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.
  3. 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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