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Print this Recipe    Chicken 15

CHICKEN CASABLANCA

2 TBS olive oil
2 onions, sliced
1 tsp. fresh ginger, grated
3 cloves garlic, minced
3 lbs. skinless chicken pieces
3 large carrots, diced
2 large potatoes, peeled and diced
2 TBS raisins
1/2 tsp cumin
1/2 tsp turmeric
salt and pepper
1/4 tsp cayenne pepper
1/4 tsp cayenne pepper
14-1/2 oz. can chopped tomatoes
3 medium zucchini, sliced one-inch thick
15 oz. can garbanzo beans (chickpeas), drained and rinsed
2 TBS parsley, chopped
1/2 tsp cilantro

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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