Chicken - Moraccan Slow Cooker

By BlueSchmoo

from going against the grain printed in Better Nutrition mag 2/2011

Ingredients

• 2 Tbsp. organic extra-virgin olive oil
• 2 onions, quartered and sliced
• 3 garlic cloves, minced
• 1 tsp. ground ginger or fresh grated ginger
• 2 cups fresh organic green beans, snapped into 2-inch pieces
• 3 large organic carrots, diced
• 2 1/2 lbs. boneless skinless organic chicken thighs trimmed of excess fat
• 3 Tbsp. organic raisins
• 1/2 tsp. unrefined sea salt
• 1/4 tsp. ground pepper
• 1/2 tsp. turmeric
• 1/2 tsp. ground coriander
• 1/2 tsp. cumin (optional)
• 1/4 tsp. ground cinnamon
• 2 (14 1/2 ounce) cans organic diced tomatoes
• 2 medium organic zucchini, sliced
• 1 (14 1/2 ounce) can organic chickpeas, drained and rinsed
• 2 Tbsp. chopped fresh organic parsley
• 3 Tbsp. toasted sliced almond

Details

Servings 8
Preparation time 10mins
Cooking time 400mins

Preparation

Step 1

1. Sauté onion, garlic, and ginger in oil 3 or 4 minutes, and transfer to a 5- to 5.5-quart slow cooker.

2. Brown chicken in the same pan over medium heat. Add carrots and green beans to slow cooker. Place chicken on top of veggies, and add raisins. Combine seasonings in a bowl, and sprinkle over chicken and raisins. Add tomatoes, and top with zucchini.

3. Cover and cook on high 4 to 6 hours. Add chickpeas and parsley 30 minutes before serving. Serve over cooked brown rice or quinoa, and top with almonds.

4. Ladle into large bowls, and garnish with a generous sprinkle of parsley.