Moroccan Spiced Chicken Stew With Carrots

• 3 -4 carrots, scrubbed and cut into 1-1/2 inch lengths
• 2 boneless skinless chicken breasts, cut into large chunks
• 1 garlic clove, thinly sliced
• 1 cinnamon stick
• 1/4 teaspoon cumin
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons golden raisins
• 1/4 cup cilantro leaf (optional)
• gluten-free curry gravy mix (optional)

1. Place carrots in an oven-proof pot.
2. Toss chicken with spices; add to pot.
3. Pour chicken broth overtop.
4. Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
5. Add raisins and cook 10 minutes more.
6. Top with cilantro leaves, if desired.
7. Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
8. Enjoy!

chicken breasts, garlic, cinnamon, cumin, ginger, allspice, clove, salt, chicken broth, golden raisins, cilantro leaf, curry gravy mix

Taken from www.food.com/recipe/moroccan-spiced-chicken-stew-with-carrots-362949 (may not work)