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

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

Slow-Cooker Method:

Oven Method:

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Reviews

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266
How would you rate this recipe?
266
  • robinsonca1612
    3 MAR, 2017
    Well... Mine came out...NOT so good. Guess it just doesn't suit my tastes.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply

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