8 boneless, skinless chicken thighs (about 1 3/4 lb total), cut into 1 inch pieces
2 large onions, halved and thinly sliced
4 large carrots, peeled and thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tbsp tomato paste
2 tbsp lemon juice
2 tbsp flour
2 tsp garlic salt
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp black pepper
2 cups couscous, cooked
toasted pine nuts for garnish
1. In a 6 qt. slow cooker, lay chicken, onions, carrots, raisins and apricots.
2. In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.
3. Cook 5 hours on high heat or 8 hours on low.
4. Serve over cooked couscous. Garnish with toasted pine nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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