Slow Cooker Moroccan Chicken Stew

Name: Slow Cooker Moroccan Chicken Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 Servings
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound; 1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups); 1 red onion, peeled and diced; 2 cups diced tomatoes, undrained; 1 cup chicken broth; 15 prunes; 3 Cloves garlic, minced; 1 (1-inch) piece fresh ginger, peeled and grated; 1 tablespoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 2 cups frozen cauliflower florets (no need to defrost); 1/2 cup roasted unsalted cashews, coarsely chopped; 4 tablespoons fresh cilantro, chopped (optional)

Author:: Jamie Geller
Publish date:: Feb 25, 2013

Jamie Geller introduces her recipe for Moroccan Chicken Stew

255minDuration
240minCook Time
15minPrep Time
6 ServingsServings

Ingredients

2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound
1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
1 red onion, peeled and diced
2 cups diced tomatoes, undrained
1 cup chicken broth
15 prunes
3 Cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 cups frozen cauliflower florets (no need to defrost)
1/2 cup roasted unsalted cashews, coarsely chopped
4 tablespoons fresh cilantro, chopped (optional)

Preparation

In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours. Add cauliflower and cook on high for 1 more hour. To serve, garnish with cashews and cilantro.