Moroccan Chicken Stew

• 4 carrots, peeled
• 2 large onions, thinly sliced
• 3 lbs chicken pieces, skin removed (e.g. breast,thigh, drumsticks)
• 12 cup raisins
• 12 cup dried apricot
• 1 (14 ounce) can chicken broth
• 14 cup tomato paste
• 2 tablespoons flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 12 teaspoons ground cumin
• 1 12 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 34 teaspoon black pepper
• 1 (8 ounce) box couscous
• 3 tablespoons pine nuts
• 12 teaspoon salt

1. Place carrots & onions into crockpot.
2. Sprinkle chicken with ~1/2 tsp salt, and add it to the crockpot.
3. Top chicken with raisins, apricots.
4. In a small bowl, whisk together chicken broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and pepper.
5. Pour mixture over the top of chicken.
6. Cook in crockpot on *low* for 6.5 - 7 hrs, *high* for 3.5 - 4 hrs.
7. Shortly before the meal, cook couscous according to instructions on box.
8. Toast the pine nuts.
9. Serve in shallow bowl over couscous, sprinkled with toasted pine nuts.

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

Taken from www.food.com/recipe/moroccan-chicken-stew-355481 (may not work)