Saturday, December 1, 2007

Crock Pot: Chicken Casablanca

1 onion, sliced
1/2 tsp ground ginger
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced
1 15 oz can garbanzo beans, drained
4 chicken breasts
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes
2 Tbs parsley
1 tbs cilantro, chopped

Combine the first 8 ingredients in the crock pot. In a small bowl, combine the spices and sprinkle them over the food in the crockpot. Add the chopped tomatoes. Cover; cook on low for 8 hours or on high for 4 hours. Stir in parsley and cilantro before serving.

No comments: