Recipe - Chicken Casablanca

2 tablespoon Olive oil
2 lg Onions; slice
1 teaspoon Fresh ginger; grate
3 Garlic Clove; mince
3 pound Chicken pieces; skin
3 lg Carrots; dice
2 lg Potatoes; peel, dice
2 tablespoon Raisins
One half teaspoon Cumin
One half teaspoon Turmeric
One half teaspoon Salt and pepper
One fourth teaspoon Cinnamon
One fourth teaspoon Cayenne pepper
1 cn (14 One half Oz) chopped tomatoes
3 md Zucchini; 1" slice
1 cn (15 Oz) garbanzo beans;
drain
2 tablespoon Parsley; chop
One half teaspoon Cilantro

Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken
in same pan over medium heat. Add carrots, potatoes and zucchini to
crockpot. Place chicken on top of veggies. Stir seasonings in a small bown
and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH
for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before
serving. Serve over cooked rice or cous cous. Source: Rival.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998