That is the official title of the recipe I made today. And yes, it was noteworthy enough to make it onto this blog. IT WAS DELICIOUS. So much so that I wish I had a bigger stomach so I could have eaten more. I’m looking forward to eating it for lunch tomorrow, and I know Jim is too. YUMMMMMMM!
Moroccan Chicken Stew, Slow Cooker Style
1 tablespoon ground coriander
1 tablespoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
6 large skinless, chicken breasts, about 2 pounds (I used bone-in but would try boneless next time to avoid fishing out and/or eating around the bones)
1 tablespoon oil (vegetable or olive)
2 cups peeled baby carrots (1/2 of a 16 oz bag)
1/2 cup pitted dried plums (prunes)
1 can (15-19 ounces each) garbanzo beans, rinsed and drained
1 cup chicken broth
1 box (10 ounces each) plain couscous
2 plum tomatoes, coarsely chopped
1 box (9 ounces each) frozen whole green beans, thawed
In small bowl, combine coriander, cumin, salt and cinnamon; use to rub all over chicken. In nonstick skillet, heat oil over medium-high heat until hot; add chicken and cook 7-8 minutes or until browned on both sides. Meanwhile, in slow cooker pot, place carrots, dried plums, and garbanzo beans. Add chicken to slow cooker.
Remove skillet from heat. Add broth to skillet and stir until browned bits are loosened from bottom. Pour broth mixture into slow cooker. Cover slow cooker with lid and cook on low setting for 7-8 hours or until chicken and carrots are tender. (mine took only 6 hours)
About 10 minutes before serving, stir tomatoes and green beans into stew. Make couscous according to box directions (I cheat and add a chicken bouillon cube to my water for more flavor). Spoon couscous into bowls; top with chicken and sauce. Enjoy!
This was flavorful. The spices were wonderful! It was delicious. Jim ATE THE VEGETABLES AND CHICKPEAS. The kids….well, Laura ate two green beans. Bennett gagged his way through his bites and Catie managed to taste as well. More for Jim and me, so whatever! MAKE THIS SOON, PEOPLE!!