Moroccan Chicken Stew

Delicious, sweet, and full of wonderful spices, this dish is a great alternative to your regular rainy day comfort food.

Moroccan Chicken Stew

2 Tbsp Olive Oil or Coconut Oil

4 Chicken Breasts, large cubes

1 Eggplant, 1" pieces

4 cups Yams or Sweet Potatoes or Butternut Squash or a combination, 1" pieces

4 large Carrots, 1" pieces

2 Onions, diced

6 cloves Garlic, minced

1 tsp Ginger, fresh grated

1/2 cup Golden Raisins

3/4 cup Dried Apricots, chopped

1/2 cup Chicken Broth

2 Tbsp Tomato Paste

2 Tbsp Lemon Juice

1 1/2 tsp Ground Cumin

1 tsp Cinnamon

1/2 tsp Fresh Ground Black Pepper

1/2 tsp Cayenne (optional)

1/2 cup Almonds (any kind)

1 Tbsp Honey (Optional for a sweeter dish)

Freezer Instructions: In a saucepan brown chicken in oil, add onions, garlic and ginger and cook until onions start to brown. Add Chicken mixture to freezer bag and remaining ingredients. Freeze. To use, defrost for 24 hours.

Slow Cooker Instructions: Brown chicken and onions. Pour into a slow cooker and add eggplant, yams, carrots and onion with garlic, ginger, raisins, and apricots. Combine broth, tomato paste, lemon juice, cumin, cinnamon and pepper in a bowl and pour over vegetables. Top with almonds and cook for 3 hours on high or 5 hours on low. Add cornstarch (mix with a little water) if the sauce is too thin when serving.

If you happen to be lucky enough to own a real tagine, use it instead of the slow cooker - I can only dream!

Serve with couscous, rice, pasta or pita or eat on it's own for a clean meal!

Yum, a little taste of North Africa to brighten up a cool rainy day.

~Adel~