Stewed Moroccan Chicken

Makes: 6 servings

Prep: 25 mins
Start to Finish: 6 hrs 25 mins

Ingredients

12 ounces boneless skinless chicken breast, cut into 1-inch pieces
1 3/4 teaspoons kosher salt
1 large yellow onion, halved and cut into 1/4-inch pieces
2 cloves garlic, minced
1 1/2 cups carrots, cut into 1/2-inch dice
2 teaspoons tumeric
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup dry lentils
2 cups low-sodium chicken broth
1 14 1/2 ounce can diced tomatoes, drained
1/2 head cauliflower, cut into florets
1/3 cup currants or raisins
1 teaspoon each lemon zest and juice
1 cup dry couscous
Sliced almonds

Directions

1. In a 4- to 6-qt slow cooker, Dutch oven or pot, toss chicken with salt. Add onions, garlic, carrots, spices and lentils. Pour in broth and 1 cup water, cover and cook until lentils are just tender, 5 hr on low or 2-1/2 hr on high for slow cooker or 1-1/2 hr at a simmer on the stove.

2. Add tomatoes, cauliflower, currants, lemon zest and juice and cook until cauliflower is tender, 1 hr on high for slow cooker or about 45 min at a simmer on the stove.

3. Prepare couscous according to package directions. Serve stew over couscous sprinkled with almonds. Makes 6 servings.