Spices really work their magic on the chicken here. Dried fruit and couscous add an exotic touch.
—KATHY MORGAN RIDGEFIELD, WA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous
1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to the slow cooker. Top with the apricots and raisins. In a small bowl, whisk the broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
2. Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous.
PER SERVING 1 serving (calculated without couscous) equals 435 cal., 9 g fat (3 g sat. fat), 110 mg chol., 755 mg sodium, 47 g carb., 6 g fiber, 42 g pro.
THE SKINNY
REDUCE SODIUM
Using reduced-sodium chicken broth in this recipe saves you about 145 mg sodium per serving.