Recipe for Walters Chicken Casablanca

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
2 x	Onions, sliced
1 tsp	Fresh ginger, grated
3 x	Cloves garlic, minced
3 lb	Skinless chicken pieces
3 lrg	Carrots, diced
2 lrg	Potatoes, peeled and diced
2 tbl	Raisins
1/2 tsp	Each: cumin, turmeric, salt and pepper
1/4 tsp	Each: cinnamon and cayenne pepper
1 can	(14-1/2 oz.) chopped tomatoes
3 med	Zucchini, sliced one-inch thick
1 can	(15 oz.) garbanzo beans (chickpeas), drained and rinsed
2 tbl	Parsley, chopped

Instructions:

Instructions: Saute onions, ginger and garlic in olive oil. Transfer to CrockPot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to CrockPot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.

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