Well, our state groundhog, Chuckles VIII, saw her shadow this morning and says we will have 6 more weeks of winter. I heaved a big sigh when I read that. Punxsutawney Phil, down in PA, did not see his shadow and is predicting an early spring. Goody for them. Either way, right now it is still winter and still cold. Not much you can do but try to stay warm!
I happened to come across this recipe and thought it would do the trick. The warm & flavorful spices of Morocco in this crock pot chicken stew recipe can help us forget that it is winter for a bit! It has the added bonus of being easy to make!
A wonderful blend of flavors & textures!
Moroccan Chicken (adapted from bhg.com)
Makes: 6-8 servings Prep: 25 mins Total: 6 hrs 25 mins
Ingredients:
Getting it all together to speed the process!
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1 large yellow onion, halved and cut into 1/4-inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups carrots, cut into 1/2-inch dice, about 6 medium carrots
- 3 teaspoons tumeric
- 1 1/2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup dry lentils
- 3 cups low-sodium chicken broth
- 1 14 1/2 ounce can diced tomatoes, drained
- 1/2 head cauliflower, cut into florets
- 1/2 cup currants or raisins
- 1 teaspoon each lemon zest and lemon juice
- couscous and sliced almonds
Directions:
In a 4- to 6-quart slow cooker, Dutch oven or pot, toss the chicken with the salt. Add the onions, garlic, carrots, spices and lentils. Pour in the broth, cover the pot and cook until the lentils are just tender, 5 hours on low or 2-1/2 hours on high for slow cooker or 1-1/2 hours at a simmer on the stove.
Put the chicken, broth, carrots, garlic, onions and spices all in the pot to stew.
Add the tomatoes, cauliflower, currants or raisins, lemon zest and lemon juice then cook until the cauliflower is tender, 1 hour on high for the slow cooker or about 45 minutes at a simmer on the stove.
Add in the remaining ingredients.
We serve this with couscous. Prepare the couscous according to package directions. Sprinkle the couscous with sliced almonds if desired and serve the stew over it.
Savor the flavors of Morrocco!
Stay warm! ~Linda
Moroccan Chicken (adapted from bhg.com)
Makes: 6-8 servings Prep: 25 mins Total: 6 hrs 25 mins
Ingredients:
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1 large yellow onion, halved and cut into 1/4-inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups carrots, cut into 1/2-inch dice, about 6 medium carrots
- 3 teaspoons tumeric
- 1 1/2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup dry lentils
- 3 cups low-sodium chicken broth
- 1 14 1/2 ounce can diced tomatoes, drained
- 1/2 head cauliflower, cut into florets
- 1/2 cup currants or raisins
- 1 teaspoon each lemon zest and lemon juice
- couscous and sliced almonds
Directions:
In a 4- to 6-quart slow cooker, Dutch oven or pot, toss the chicken with the salt. Add the onions, garlic, carrots, spices and lentils. Pour in the broth, cover the pot and cook until the lentils are just tender, 5 hours on low or 2-1/2 hours on high for slow cooker or 1-1/2 hours at a simmer on the stove.
Add the tomatoes, cauliflower, currants or raisins, lemon zest and lemon juice then cook until the cauliflower is tender, 1 hour on high for the slow cooker or about 45 minutes at a simmer on the stove.
We serve this with couscous. Prepare the couscous according to package directions. Sprinkle the couscous with sliced almonds if desired and serve the stew over it.