Chicken Casablanca

 

2 T. olive oil

2 onions, sliced

1 tsp. fresh ginger, grated

3 cloves garlic, minced

3 lb. skinless chicken pieces

3 large carrots, diced

2 large potatoes, peeled and diced

2 T. raisins

1/2 tsp. each: cumin, turmeric, salt and pepper

1/4 tsp. each: cinnamon and cayenne pepper

14-1/2 oz. can chopped tomatoes

3 medium zucchini, sliced one-inch thick

15 oz. can garbanzo beans (chickpeas), drained and rinsed

2 T. parsley, chopped

1/2 tsp. cilantro

 

Sauté onions, ginger and garlic in olive oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.