Dark's Kitchen
Serves 8, 1/8 total dish per serving

1 1/2 Tbsp olive oil
2 large onions, thinly sliced
2 tsp fresh ginger, grated
3 garlic cloves, minced
2 1/4 lbs boneless, skinless, chicken breasts
4 large carrots, sliced 1/4 inch thick
2 large sweet potatoes or 2 large potatoes, peeled and diced into 1 to 1 1/2 inch chunks
4 Tbsp currants or raisins
1 tsp cumin
1/2 tsp turmeric
1/4 tsp pepper
1 tsp cinnamon
1/4 tsp cayenne pepper
2 14 1/2 oz. cans diced tomatoes
3 medium zucchini, sliced 1 inch thick
1 14 1/2 oz. can garbanzo beans, drained and rinsed (chick peas)
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped


Sauté onions, ginger, and garlic in oil for 3 or 4 minutes and transfer to crockpot.

Brown chicken in same pan, over medium heat. Reserve in skillet.

Add carrots and potatoes to crock pot. Place chicken on top of veggies.

Mix seasonings in a small bowl. Sprinkle over chicken, along with currants and raisins.

If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Other-wise, add both cans, with juices. Add zucchini on top.

Cook on high for 4 to 6 hours.

Thirty minutes before serving, add beans, parsley, and cilantro.

Serve over rice or as is (rice may affect points value).
Crock Pot Chicken Casablanca
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