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.

I was worried this would not work out with no liquid cooking the chicken as it sits on top of the carrots, but it turned out tender and delicious. (I made it in a slow cooker.) I made it with a bone in, skin on, chicken leg and thigh and it was wonderful. It’s so easy, and I served it with brown rice. I will definitely add this to my go to list of easy slow cooker meals.

I've made this a lot

can you omit the raisins in this recipe? I do not like raisins.

can you omit the raisins in this recipe? I do not like raisins.

This is a stand-by at our house. We love it! We always cook it on high for the shorter amount of time (I work from home and have the luxury of being able to start it at lunch time, though.)

I have yet to make this, but it is on my list for next week. As for the meat being dry, I may be a heretic, but I'd bet not removing the skin from the chicken would make a difference. Take the skin off after cooking

My family isn't crazy about chicken thighs, so I made this with bone-in chicken breasts instead, and the crock pot method. It was fabulous! Not dry at all. Next time I plan to use some of the delicious liquid to make my couscous, at the end.

I made this dish two weeks ago in our slow cooker overnight and the flavor was fantastic! My husband and I could smell the wonderful spices as the stew cooked throughout the night. Yes, it was truly delicious. But I must say that the texture of the thighs was kind of mealy. I'm thinking that maybe using the oven might make a better difference. Has anyone tried both versions--slow cooker and oven? Was there a difference?

I made this dish two weeks ago in our slow cooker overnight and the flavor was fantastic! My husband and I could smell the wonderful spices as the stew cooked throughout the night. Yes, it was truly delicious. But I must say that the texture of the thighs was kind of mealy. I'm thinking that maybe using the oven might make a better difference. Has anyone tried both versions--slow cooker and oven? Was there a difference?