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Colette & Cassi's Country Kitchen!

Casablanca Chicken

2 TBS olive oil
2 Lg. onions, sliced
1 Tsp. fresh ginger, grated
3 cloves garlic, minced
3 Lb skinless chicken pieces
3 Lg carrots, diced
2 Lb potatoes, peeled and diced
2 TBS raisins
1/2 Tsp. each cumin, turmeric, salt and pepper
1/4 Tsp. each cinnamon and cayenne pepper
14 1/2 oz. can chopped tomatoes
3 med. zucchini, sliced 1" thick
15 oz. can garbanzo beans, drained
2 TBS parsley, chopped
1/2 Tsp cilantro

Sauté onions, ginger and garlic in olive oil. Transfer to crockpot.
Brown chicken in same pan over medium heat. Add carrots, potatoes
and zucchini to crockpot. Place browned chicken on top of vegetables.
Stir seasonings in a small bowl and sprinkle over chicken. Add raisins
and tomatoes. Cover and cook on high for 4-6 hours. Add garbanzo
beans, parsley and cilantro 30 minutes before serving. Serve over
cooked rice.  Serves 6 - 8