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| Chicken Casablanca Recipe |
Category: Crockpot
Rating:
N/A
Servings: 1
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Ingredients
2 tablespoon olive oil
2 large onions; slice
1 teaspoon fresh ginger; grate
3 garlic clove; mince
3 lb chicken pieces; skin
3 large carrots; dice
2 large potatoes; peel, dice
2 tablespoon 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 (14 1/2 oz) chopped tomatoes
3 medium zucchini; 1 slice
1 can (15 oz) garbanzo beans; drain
2 tablespoon parsley; chop
1/2 teaspoon cilantro
Cooking Directions:
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. Posted to JEWISH-FOOD digest by Nancy Berry on May 12, 1998
crockpot
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