Best Spiced Chicken Stew With Carrots Recipes

Moroccan Spiced Chicken Stew With Carrots image

Provided by katii

Categories Stew

Time 2h5m

Yield 2-3 cups, 2 serving(s)

Number Of Ingredients 13

3 -4 carrots, scrubbed and cut into 1-1/2 inch lengths
2 boneless skinless chicken breasts, cut into large chunks
1 garlic clove, thinly sliced
1 cinnamon stick
1/4 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
salt and pepper
1 cup chicken broth
2 tablespoons golden raisins
1/4 cup cilantro leaf (optional)
gluten-free curry gravy mix (optional)

Steps:

Place carrots in an oven-proof pot.
Toss chicken with spices; add to pot.
Pour chicken broth overtop.
Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
Add raisins and cook 10 minutes more.
Top with cilantro leaves, if desired.
Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
Enjoy!

Spiced Chicken Stew with Carrots image

Provided by the editors of Martha Stewart Living

Yield Serves 4

Number Of Ingredients 10

8 bone-in chicken thighs (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds carrots, cut into 1 1/2-inch lengths
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Steps:

Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.