From Martha Stewart Living Omnimedia
Moroccan spices and golden raisins enhance the carrots in this chicken stew.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
chicken stew with carrots

Courtesy of Martha Stewart

Serves: 4

Total Time: 10 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
    8 skinless chicken thighs (about 2 1/2 pounds total)
    1 clove(s) garlic, thinly sliced
    1 stick(s) cinnamon
    1/2 teaspoon(s) ground cumin
    Coarse salt and ground pepper
    1/4 cup(s) golden raisins
    1/2 cup(s) cilantro leaves
    1/4 cup(s) sliced almonds, toasted if desired
    Couscous, for serving (optional)

Directions

    Place carrots in slow cooker. nuskin In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
    Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds.reenex hong kong Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
    Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.