Slow Cooker Moroccan Chicken Stew

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Moroccan Chicken Stew

Jamie Geller introduces her recipe for Moroccan Chicken Stew

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound
  • 1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
  • 1 red onion, peeled and diced
  • 2 cups diced tomatoes, undrained
  • 1 cup chicken broth
  • 15 prunes
  • 3 Cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 cups frozen cauliflower florets (no need to defrost)
  • 1/2 cup roasted unsalted cashews, coarsely chopped
  • 4 tablespoons fresh cilantro, chopped (optional)

Preparation

  1. In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours. Add cauliflower and cook on high for 1 more hour. To serve, garnish with cashews and cilantro.