Slow-Cooker Moroccan-Spiced Chicken Stew Recipe
"The chicken, sweet potato and chickpeas all contribute to the nice textured bite of this slow-cooker stew. And the tomato broth takes it to the next level. When eating, you'll want to have a toasted baguette at the ready to soak it all up...."
INGREDIENTS
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1 teaspoon ground cumin
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½ teaspoon ground cinnamon
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½ teaspoon ground coriander
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¼ teaspoon cayenne pepper
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8 skinless, boneless chicken thighs (about 2¼ pounds), trimmed
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2 tablespoons olive oil
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1 cup vertically sliced yellow onions (from 1 onion)
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2 teaspoons minced fresh ginger
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1½ cups unsalted chicken stock
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1½ cups chopped peeled sweet potato (from 1 sweet potato)
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1 (28 ounce) can no-salt-added whole peeled tomatoes
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1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
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¼ cup golden raisins
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1½ teaspoons kosher salt
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1 teaspoon lemon zest plus 1½ tablespoons fresh juice (from 1 lemon)
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¼ cup fresh cilantro sprigs (optional)
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