Moroccan Chicken Stew


3 large parsnips, peeled and sliced
2 large onions, halved and thinly sliced
3 pounds chicken thighs, skinned and fat trimmed
¾ cup Mariani Raisins
2/3 cup Mariani Dried Apricots, coarsely chopped
22 ounces lower sodium chicken broth
¼ cup plus 2 tbsp tomato paste
3 tbsp all-purpose flour
3 tbsp lemon juice
3 cloves garlic, minced
2 ¼ tsp ground cumin
2 ¼ tsp ground ginger
1 ½ tsp ground cinnamon
¾ tsp ground black pepper
Hot cooked couscous
Fresh cilantro (optional)


  1. In a 5- to 6-quart slow cooker place parsnips and onions.
  2. Season chicken with salt and pepper, then add to the slow cooker.  Top the chicken with the raisins and apricots.
  3. In a medium bowl, whisk the broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and ¾ teaspoon black pepper.  Add to cooker.
  4. 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.  Garnish with cilantro. Serves 4-6.