PREPARE: Moroccan Chicken Stew, Serve With Rice

Makes: 4 servings

- Prep 30 mins

- Slow Cook 6 hrs low-heat setting

The inviting aroma of apricots, chicken, couscous, and garlic in your slow cooker makes you feel welcome when you come home after a busy day.

Ingredients

- 4 carrots, peeled and sliced

- 2 large onions, halved and thinly sliced

- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

- 1/2 cup raisins

- 1/2 cup dried apricots, coarsely chopped

- 1 14 - ounce can chicken broth

- 1/4 cup tomato paste

- 2 tablespoons all-purpose flour

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 1 1/2 teaspoons ground cumin

- 1 1/2 teaspoons ground ginger

- 1 teaspoon ground cinnamon

- Hot cooked couscous

- Pine nuts, toasted

- Fresh cilantro (optional)

Directions

- In a 5- to 6-quart slow cooker place carrots and onions.

- Sprinkle chicken with 1/2 teaspoon salt.

- Add to cooker; top chicken with raisins and apricots.

- In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper.

- Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

- Serve in bowls with couscous.

- Sprinkle with nuts.

- Garnish with cilantro. Serves 4.

- Line your slow cooker with a disposable slow cooker liner.

- Add ingredients as directed in recipe.

- Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner.

- Do not lift or transport the disposable liner with food inside.

Nutrition Facts For Moroccan Chicken Stew:

Servings Per Recipe 4, chol. (mg) 139, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 20, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Folate (µg) 60, cal. (kcal) 600, pro. (g) 52, iron (mg) 5, vit. C (mg) 17, carb. (g) 65, Fat, total (g) 15, Thiamin (mg) 0, vit. A (IU) 108, Cobalamin (Vit. B12) (µg) 0, fiber (g) 8, sodium (mg) 997, sugar (g) 28, Potassium (mg) 1302, calcium (mg) 111


Tourism Observer

PREPARE: Peanut Chicken And Enjoy With Rice,Chapatti Or Matooke (Steamed Bananas)

Ingredients

1 - 13 1/2 ounce can unsweetened coconut milk

- 1/4 cup creamy peanut butter

- 1/3 cup chicken broth

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon packed brown sugar

- 1 tablespoon toasted sesame oil

- 2 teaspoons red curry paste

- 1 teaspoon grated fresh ginger

- 1 clove garlic, minced

- 1/8 - 1/4 teaspoon cayenne pepper

- 1/2 cup all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon ground black pepper

- 4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved

- 2 tablespoons vegetable oil

- 2 tablespoons snipped fresh cilantro

- 2 cups hot cooked rice

Directions

- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth.

- Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper.

- Bring just to boiling over medium-high heat; reduce heat.

- Simmer, uncovered, for 15 minutes, stirring occasionally.

Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

- In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally.

- Transfer chicken to an ungreased 3-quart rectangular baking dish.

- Pour peanut butter mixture over chicken. Cover loosely with foil.

- Bake for 1 hour for chicken (1-1/2 hours for broiler chicken), occasionally spooning sauce over chicken.

- Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

- Transfer chicken to a serving platter.

- Skim fat from sauce in dish.

- Spoon some of the sauce over chicken.

- Sprinkle with cilantro.

- Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Nutrition Facts Peanut Chicken

Per serving: 901 kcal cal., 62 g fat (29 g sat. fat, 13 g polyunsaturated fat, 16 g monounsatured fat), 139 mg chol., 1211 mg sodium, 47 g carb., 5 g fiber, 9 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet



Tourism Observer

Prepare Crock Pot Chicken Taco Meat

This receipe is simple and incredibley delicious.

As mentioned before, just start in the morning and when you get home you have perfectly cooked and seasoned chicked.

Great for enchiladas, burritos, taocs, what ever.

Ingredients

- Servings 8

- 3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix

- 1 cup chicken broth

- 1 lb boneless skinless chicken breast

Directions

- Dissolve taco seasoning into chicken broth.

- Place chicken breasts in crock pot and pour chicken broth over.

- Cover and cook on low for 6-8 hours.

- With two forks, shred the chicken meat into bite-size pieces.

- To freeze, place shredded meat into freezer bags with the juices.

- Press out all the air and seal.

- Serve

Poached Fish Fillet In Sour Sauce With Fresh Peas

Ingredients:
Serves 1
1 fish fillet 1 tbsp minced spring onions
½ tbsp crushed fresh ginger ½ tsp black pepper
Vegetable oil 2 cups chicken broth
1 tbsp soy sauce 2 tbsp fresh peas (cooked)
1 tbsp wine 1 tbsp vinegar
A pinch of salt 1 tbsp liquid corn flour
1 tsp sesame oil
1 thinly sliced onion 1 crushed garlic

Method

1. Heat vegetable oil in frying pan large enough to accommodate the fish and add the garlic, ginger and the sliced onions. Sauté them for a few minutes until they become translucent but not brown.
2. Add the chicken broth, black pepper, soy sauce, peas, wine, and vinegar and bring them to a boil. Add the liquid corn flour and taste. It should be a bit on the salty side SINCE THE FISH HAS NO SALT.
3. When boiling add the fish and MAKE CERTAIN THAT IT IS FULLY IMMERSED. Poach for about 4 minutes at the most, depending on the thickness of the fish.
4. Remove the fish to a serving plate and gently pour over the sauce.