Recipe - Walters Chicken Casablanca

2 tablespoon Olive oil
2 Onions; cut or sliced up
1 teaspoon Fresh ginger; grated
3 Cloves garlic; minced
3 pound Skinless chicken pieces
3 lg Carrots; minced
2 lg Potatoes; peeled and minced
2 tablespoon Raisins
One half teaspoon Each: cumin; turmeric, salt
and pepper
One fourth teaspoon Each: cinnamon and cayenne
pepper
1 cn (14One half oz.) chopped
tomatoes
3 md Zucchini; cut or sliced up oneinch
thick
1 cn (15 oz.) garbanzo beans
(chickpeas); drained and
rinsed
2 tablespoon Parsley; chopped
One half teaspoon Cilantro

(recipe from a magazine ad for Rival)

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 46 hours. Add garbanzos, parsley and cilantro 30 minutes
before serving. Serve over cooked rice or couscous.

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Recipes from The Kitchen Link, http://www.kitchenlink.com

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 12,
98, converted by MM_Buster v2.0l.