Crockpot Chicken Casablanca


1 large onion, sliced 1 teaspoon fresh ginger, grated2 cloves garlic, minced3 large carrots, diced 2 large potatoes, peeled and diced 1 medium zucchini, sliced 1' thick1 15 oz. can garbanzo beans, drained3 lbs. Boneless, skinless chicken breast pieces1/2 teaspoon cumin 1/2 teaspoon turmeric1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cinnamon1/4 teaspoon cayenne pepper1 14 1/2 oz. can chopped tomatoes2 tablespoons chopped parsley1 tablespoon chopped cilantroCombine first eight in crockpot. Combine spices in small bowl and sprinkle over in crockpot. Add chopped tomatoes. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours). Stir in parsley and cilantro before serving. Serve over cooked rice. Source: WWW


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