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Chicken Stew Moroccan Style
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Savory Crockpot chicken stew


Serves/Makes:6 or more

  • 1 butternut or other winter squash, peeled, seeded and cubed
  • 2 fresh tomatoes, cubed or 1 14 oz (392 grm). can diced tomatoes
  • 1 onion, chopped
  • 2 tsp (10 ml) garlic, minced
  • 1 15 oz (420 grm). can chick peas/garbanzos, drained and rinsed
  • 1 cup (225 ml) chicken broth
  • 1/2 cup (125 ml) raisins
  • 2 tsp (10 ml) coriander
  • 2 tsp (10 ml) cumin
  • 2 tsp (10 ml) cinnamon
  • 3/4 tsp (4 ml) salt (opt.)
  • 1/4 tsp (1 ml) cayenne (or more to taste)
  • 3 lbs (1.4 kg). bone in, skinless chicken thighs and/or breasts
  • 3/4 cup (175 ml) black olives, halved and pitted
  • Combine squash, tomatoes, onion, garlic, chickpeas, broth and raisins in a large slow cooker.
  • In a small bowl. stir together the spices.
  • Rub the chicken pieces with the spice mixture and place in a single layer on top of other items in the crock pot.
  • Cover and cook on high for 4 hours or on low for 8 hours.
  • Stir in olives and serve over couscous, pasta, or polenta.
Slightly adapted from The 2013 Posh Squash Cookbook of The Sea Ranch, California. Info on the Community Garden and Cookbook at www.poshsquash.org

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