Moroccan Chicken with Raisins and Dried Apricots

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


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