Warm spices, tender chicken, and the gentle sweetness of dried fruit make this Moroccan-inspired stew a comforting supper. Carrots and onions soften in a savory tomato broth seasoned with cumin, ginger, and cinnamon, while apricots and raisins add little bursts of sweetness. A touch of lemon brings balance to the rich sauce.
The slow cooker makes preparation especially easy—simply layer the ingredients, stir together the sauce, and let dinner simmer. Serve over fluffy couscous to catch the flavorful juices, with toasted pine nuts for crunch and a little fresh cilantro, if you like.
INGREDIENTS:
4 medium carrots, peeled and sliced into ½-inch pieces
2 large onions, halved and thinly sliced
3 pounds bone-in chicken pieces, such as breast halves, thighs, or drumsticks, skin removed
½ teaspoon salt
½ cup raisins
½ cup dried apricots, coarsely chopped
1 (14-ounce) can chicken broth
¼ cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
Hot cooked couscous, for serving
Toasted pine nuts, for garnish
Chopped fresh cilantro, for garnish, optional
METHOD:
Arrange the carrots and onions in the bottom of a 5- to 6-quart slow cooker. Sprinkle the chicken with the salt and place it over the vegetables.
Scatter the raisins and chopped apricots over the chicken.
In a medium bowl, whisk the flour with a small amount of the chicken broth until smooth. Gradually whisk in the remaining broth.
Add the tomato paste, lemon juice, garlic, cumin, ginger, cinnamon, and black pepper. Whisk until well combined, then pour evenly over the chicken and vegetables.
Cover and cook on Low for 6½–7 hours or High for 3½–4 hours, until the vegetables are tender and the chicken reaches an internal temperature of 165°F in the thickest part, without touching the bone.
Cooking times vary with the slow cooker and the size of the chicken pieces. Begin checking near the earlier end of the cooking range, particularly if using breast meat. Keep the lid closed during cooking until it is time to check.
Carefully transfer the chicken to a platter. Gently stir the vegetables, fruit, and sauce, then taste and adjust the seasoning.
Serve the chicken in pieces, or remove the meat from the bones and return it to the stew. Discard the bones.
Spoon the stew over hot cooked couscous. Sprinkle with toasted pine nuts and optional cilantro.
YIELD: 4 generous servings.
COOK’S NOTES:
Choose your chicken. Bone-in thighs and drumsticks are particularly well suited to slow cooking and tend to stay moist. Breast pieces can finish sooner; if they reach 165°F before the vegetables are tender, remove them and keep warm while the vegetables finish cooking.
Start with thawed chicken. If using frozen chicken, thaw it completely in the refrigerator before adding it to the slow cooker.
Keep the carrots evenly sized. Consistent ½-inch pieces help them cook evenly. Placing them beneath the chicken gives these firmer vegetables the best opportunity to become tender.
Adjust the sauce if needed. The finished sauce should lightly coat the chicken and vegetables. If you prefer it thicker, transfer some sauce to a small saucepan and simmer until reduced, then stir it back into the stew.
An alternative garnish. Toasted slivered almonds can replace the pine nuts.
SERVING SUGGESTIONS:
Couscous is especially good for soaking up the sauce, but rice or quinoa also works well. Add a crisp cucumber salad or simply prepared greens to round out the meal.
