Moroccan Chicken with Raisins and Dried Apricots

  • Yield 4to6 servings
  • Prep 30 minutes
  • Cook 3 to 5 hrs

A spicy chicken stew made in a Crock-Pot.


1 1/4 cups chicken stock
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
2 tablespoons flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken thighs, cubed
2 large onions, chopped
1/2 cup raisins
1/2 cup chopped dried apricots


  1. Whisk broth, tomato paste, lemon juice, flour with spices.
  2. Spray Crock-Pot with nonstick cooking spray.
  3. Place chicken pieces, chopped onions, raisins and chopped apricots in Crock-Pot. Popur broth mixture over all.
  4. Cover and cook on HIGH 3 hours or LOW 6 hours.

Recipe by Sandy Reardon, Carson City, Nev.




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