Sunday, May 10, 2009

Slow Cooker Spiced Chicken and Carrot Stew

Recipe from Everyday Food Magazine and Husband-Tested in Alice's Kitchen
Serves 6

I wanted to expend my energy today cleaning the screened in porch so that we can start grilling again, so I needed to find a recipe that was simple to make. This one fit the bill. You can make it even quicker if you scrub your carrots instead of peeling them. It's super easy, tasty and can be made in the slow cooker or the oven. I used the slow cooker. Do not omit the cilantro or the toasted almonds. They made the dish! I served this "stew" on couscous made with vegetable broth.

2 pounds carrots, peeled and cut into 1 1/2-inch lengths
6 to 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)

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.
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 over couscous, if desired.

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.

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