Chicken Casablanca

• 2 tablespoons olive oil
• 2 each onions sliced
• 1 teaspoon ginger fresh, grated
• 3 cloves garlic minced
• 3 lbs chicken pieces, skinless
• 3 each carrots diced
• 2 each potatoes peeled, diced
• 2 tablespoons raisins, seedless
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt and black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 15 ounces tomatoes, canned chopped
• 3 each zucchini 1 inch slices
• 15 ounces chickpeas (garbanzo beans) canned, drained
• 2 tablespoons parsley leaves fresh, chopped
• 1/2 teaspoon cilantro

1. Saute onions, ginger and garlic in oil.
2. Transfer to crockpot.
3. Brown chicken in same pan over medium heat.
4. Add carrots, potatoes and zucchini to crockpot.
5. Place chicken on top of veggies.
6. Stir seasonings in a small bowl and sprinkle over chicken.
7. Add raisins and tomatoes.
8. Cover and cook on HIGH for 4 to 6 hours.
9. Add beans, parsley and cilantro 30 minutes before serving.
10. Serve over cooked rice or couscous.

olive oil, onions, ginger fresh, garlic, chicken, carrots, potatoes, raisins, cumin, turmeric, salt, cinnamon, cayenne pepper, tomatoes, zucchini, chickpeas, parsley, cilantro

Taken from recipeland.com/recipe/v/chicken-casablanca-1157 (may not work)