Since most of you eat chicken a couple times a week, I thought I'd share a really basic slow cooker recipe that produces solid results.
This spiced carrot and chicken stew takes inspiration from the slow-braised tagines of North Africa, with flavors like cinnamon, cumin, cilantro, and golden raisins.
If you aren't crazy about chicken thighs, you can use chicken breasts. Serve over couscous or rice pilaf. Want the recipe? Then keep on reading.
- 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted if desired
Couscous, for serving (optional)
- Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
- Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
- Soups/Stews, Stew
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