2 tbsp Olive oil
2 large Onions, slice
1 tsp Fresh ginger, grate
3 Garlic Clove, mince
3 lb Chicken pieces, skin
3 large Carrots, dice
2 large Potatoes, peel, dice
2 tbsp Raisins
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Salt and pepper
1/4 tsp Cinnamon
1/4 tsp Cayenne pepper
1 can (14 1/2 Oz) chopped tomatoes
3 medium Zucchini, 1" slice
1 can (15 Oz) garbanzo beans, drain
2 tbsp Parsley, chop
1/2 tsp Cilantro
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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 JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 12, 1998
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