Chicken casablanca

 
                             Chicken Casablanca
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crockpot                         Vegetables
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    2      tablespoons   Olive oil
    2      large         Onions -- slice
    1      teaspoon      Fresh ginger -- grate
    3      Cl            garlic -- mince
    3      pounds        Chicken pieces -- skin
    3      large         Carrots -- dice
    2      large         Potatoes; peel -- dice
    2      tablespoons   Raisins
      1/2  teaspoon      Cumin
      1/2  teaspoon      Turmeric
      1/2  teaspoon      Salt and pepper
      1/4  teaspoon      Cinnamon
      1/4  teaspoon      Cayenne pepper
    1      Can           chopped tomatoes -- (14 1/2 ounces)
    3      medium        Zucchini -- 1" slice
    1      Can           garbanzo beans -- (15 ounces) drain
    2      tablespoons   Parsley -- chop
      1/2  teaspoon      Cilantro
 
 Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown  
 chicken in same pan over medium heat. Add carrots, potatoes and zucchini 
 to crockpot. Place chicken on top of  veggies. Stir seasonings in a small 
 bown and sprinkle over chicken. Add  raisins and tomatoes. Cover and cook 
 on HIGH for 4 to 6 hours. Add beans,  parsley and cilantro 30 minutes 
 before serving. Serve over cooked rice or cous cous. Source: Rival.
  
 
 
 
 
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