Slow-Cooker Spiced Chicken Stew with Carrots
Martha Stewart
Prep: 10 minutes Total: 10 minutes plus slow cooking
Moroccan spices and golden raisins enhance the carrots in this chicken stew.
Ingredients
Serves 4.
* 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. Oven Method: 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.