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Title: Slow-Cooked Moroccan Chicken
Categories: Poultry, Vegetables, Fruits, Herbs, Pasta
Yield: 4 servings

4 md Carrots; sliced
2 lg Onions; halved, sliced
4 lb Broiler/fryer chicken;
- skinned, cut up
1/2 ts Salt
1/2 c Chopped dried apricots
1/2 c Raisins
14 1/2 oz Can chicken broth
1/4 c Tomato paste
2 tb A-P flour
2 tb Lemon juice
2 cl Garlic; minced
1 1/2 ts Ground ginger
1 1/2 ts Ground cumin
1 ts Ground cinnamon
3/4 ts Pepper
Hot cooked couscous

Place carrots and onions in a greased 5 qt. slow cooker.
Sprinkle chicken with salt; add to slow cooker. Top with
apricots and raisins. In a small bowl, whisk broth,
tomato paste, flour, lemon juice, garlic and seasonings
until blended; add to slow cooker.

Cook, covered, on low until chicken is tender, 6-7
hours. Serve with hot cooked couscous.

Kathy Morgan, Ridgefield, Washington

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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