Source: Crockpot Cooking

Chicken Casablanca
A truly tasty chicken dish.
Serves: 4-6
Prep Time: 25 minutes
Cook Time: 4-6 hours


2 tablespoons olive oil
2 onions, sliced
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
3 pounds chicken pieces, skinless
3 large carrots, diced
2 large potatoes, peeled and diced
2 tablespoons raisins
1/2 teaspoon cumin
1/2 teaspoon turmeric
salt and pepper
1/4 teaspoon cayenne pepper
14 1/2 ounce can chopped tomatoes
3 medium zucchini, sliced one-inch thick
15 ounce can garbanzo beans, (chickpeas), drained and rinsed
2 tablespoons parsley, chopped
1/2 teaspoon cilantro

Saute onions, ginger and garlic in olive oil. Transfer to CrockPot.
Brown chicken in same pan over medium heat. Add carrots, potatoes
and zucchini to CrockPot. Place browned chicken on top of veggies.
Stir seasonings in a small bowl and sprinkle over chicken. Add
raisins and tomatoes. cover and cook on high 4-6 hours. Add garbanzos,
parsley and cilantro 30 minutes before serving. Serve over cooked
rice or couscous.