Chicken Casablanca

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	6 hours
	Ready In	6 hours

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Ingredients

2	tablespoons	olive oil
2	each	onion	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

Directions

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 bowl 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 couscous.