Moroccan Chicken Stew, Crock Pot

• 4 carrots, peeled and sliced
• 2 large onions, halved and thinly sliced
• 2 lbs skinless chicken pieces
• 1/2 cup raisins
• 1/2 cup dried apricot, coarsely chopped
• 1 (14 ounce) can chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ground black pepper
• hot cooked couscous (whole wheat preferred)
• pine nuts, toasted
• fresh cilantro (optional)

1. In a 5- to 6-quart slow cooker place carrots and onions.
2. Sprinkle chicken with 1/2 teaspoon salt.
3. Add to cooker; top chicken with raisins and apricots.
4. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
5. Add to cooker.
6. Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
7. Serve in bowls with couscous.
8. Sprinkle with nuts.
9. Garnish with cilantro. Serves 4.

carrots, onions, chicken, raisins, dried apricot, chicken broth, tomato paste, flour, lemon juice, garlic, ground cumin, ground ginger, ground cinnamon, ground black pepper, couscous, nuts, fresh cilantro

Taken from www.food.com/recipe/moroccan-chicken-stew-crock-pot-275573 (may not work)