Wednesday, June 4, 2008

Moroccan Chicken with Chickpeas and Cumin

This recipe is for the slow cooker, and I stole it, and Orange Hoisin Chicken, out of my mom's Mother's Day present before Heidi and I gave it to her :) Not Your Mother's Slow Cooker Cookbook It's one of Heidi's favorites cookbooks.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.

Moroccan Chicken with Chickpeas and Cumin

2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter

Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.

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