Moroccan Stew

• 2 tablespoons olive oil
• 1/2 tablespoon minced garlic
• 1 medium onion, chopped
• 1 1/2 cups baby carrots, chopped
• 1 (12 1/2 ounce) can cooked chicken (or you can boil a couple of chicken breasts yourself)
• 3 sweet potatoes, peeled and cubed
• 3 cups chicken broth
• 1 (14 1/2 ounce) can cut tomatoes, drained
• 1 (14 1/2 ounce) can chickpeas, drained and rinsed
• 2 teaspoons ginger
• 1 teaspoon cumin
• 1 teaspoon curry
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup raisins
• 2 tablespoons peanut butter

1. heat olive oil in a large deep skillet or dutch oven over med-high heat. Add garlic, onion and carrots. stir until vegetables soften (3-4 mins).
2. Add remaining ingredients (except raisins and peanut butter). Bring to a boil; reduce heat to low and simmer, covered, for about 20 minutes.
3. Stir in raisins and peanut butter. Mix well. Simmer 5 more minutes.
4. Very good served over rice.

olive oil, garlic, onion, baby carrots, chicken, sweet potatoes, chicken broth, tomatoes, chickpeas, ginger, cumin, curry, cocoa, paprika, salt, pepper, raisins, peanut butter

Taken from www.food.com/recipe/moroccan-stew-282275 (may not work)