Name: Chicken Casablanca
Ingredients: 2 tb Olive oil; 2 lg Onions; slice; 1 ts Fresh ginger; grate; 3 Garlic Clove; mince; 3 lb Chicken pieces; skin; 3 lg Carrots; dice; 2 lg Potatoes; peel, dice; 2 tb Raisins; 1/2 ts Cumin; 1/2 ts Turmeric; 1/2 ts Salt and pepper; 1/4 ts Cinnamon; 1/4 ts Cayenne pepper; 1 cn (14 1/2 Oz) chopped tomatoes; 3 md Zucchini; 1" slice; 1 cn (15 Oz) garbanzo beans; drain; 2 tb Parsley; chop; 1/2 ts Cilantro

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish	Crockpot	1	Servings

INGREDIENTS

2	tb	Olive oil
2	lg	Onions; slice
1	ts	Fresh ginger; grate
3		Garlic Clove; mince
3	lb	Chicken pieces; skin
3	lg	Carrots; dice
2	lg	Potatoes; peel, dice
2	tb	Raisins
1/2	ts	Cumin
1/2	ts	Turmeric
1/2	ts	Salt and pepper
1/4	ts	Cinnamon
1/4	ts	Cayenne pepper
1	cn	(14 1/2 Oz) chopped tomatoes
3	md	Zucchini; 1" slice
1	cn	(15 Oz) garbanzo beans; drain
2	tb	Parsley; chop
1/2	ts	Cilantro

INSTRUCTIONS

Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken
in same pan over medium heat. Add carrots, potatoes and zucchini to
crockpot. Place chicken on top of veggies. Stir seasonings in a small bown
and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH
for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before
serving. Serve over cooked rice or cous cous. Source: Rival.
Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on May
12, 1998

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