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Chicken Casablanca

2 tb Olive oil
2 lg Onions; slice
1 ts Fresh ginger; grate
3 cl Garlic; mince
3 lb Chicken pieces; skin
3 lg Carrots; dice
2 lg Potatoes; peel; dice
2 tb Raisins
1/2 ts Cumin
1/2 ts Turmeric
1/2 ts Salt and pepper
1/4 ts Cinnamon
1/4 ts Cayenne pepper
1 cn Chopped tomatoes; (14 1/2 ozs)
3 md Zucchini; 1" slice
1 cn Garbanzo beans; (15 ozs) drain
2 tb Parsley; chop
1/2 ts Cilantro

Sauté onions, ginger and garlic in oil. Transfer to slow cooker. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to slow cooker. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or cous cous.

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