Crock Pot Spiced Chicken Stew with Carrots
2 pounds carrots, peeled and cut into 1 1/2 inch lengths
8 skinless chicken thighs (about 2.5 pounds)
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
coarse salt and ground black pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted if desired
couscous, for serving (optional)
1. Place carrots in crock pot. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper; add to crock pot. Cover and cook on high, 4 hours (or low for 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
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