Slow-Cooked Moroccan Chicken

Slow-Cooked Moroccan Chicken 

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. 

Total Time                                      Makes
Prep: 20 min. Cook: 6 hours.        4 servings

Ingredients

• 4 medium carrots, sliced
• 2 large onions, halved and sliced
• 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
• 1/2 teaspoon salt
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 3/4 teaspoon pepper
• Hot cooked couscous
  

Directions

1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
2. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
   

Nutrition Facts 
1 serving: 435 calories, 9g fat (3g saturated fat), 110mg cholesterol, 755mg sodium, 47g carbohydrate (27g sugars, 6g fiber), 42g protein.