Spiced Chicken Stew with Carrots
A comforting slow-cooked stew featuring tender chicken thighs and sweet carrots, flavored with warm spices like cinnamon and cumin. Garnished with fresh cilantro and crunchy almonds for a Moroccan-inspired meal.
Ingredients
- •8 pieces bone-in chicken thighs
- •1 to taste salt and pepper
- •2 tablespoons olive oil
- •2 pounds carrots
- •1 clove garlic
- •1 stick cinnamon stick
- •½ teaspoon ground cumin
- •¼ cup golden raisins
- •½ cup fresh cilantro
- •¼ cup sliced almonds
- •toasted
Cooking Instructions
- 1.
Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
240 min
- 2.
Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
10 min
