CHICKEN TANGINE

2 1/2 lb skinless, boneless chicken thighs, cit into 1-inch pieces

5 large carrots, thinly sliced

2 large onions, halved and thinly sliced

1/2 cup raisins

1/2 cup dried apricots, coarsely snipped

2 cups reduced-sodium chicken broth

2 tbsp all-purpose flour

2 tbsp tomato paste

2 tbsp lemon juice

1 1/2 tsp ground cumin

1 1/2 tsp ground ginger

1 tsp garlic salt

1 tsp ground cinnamon

3/4 tsp black pepper

4 cups hot cooked whole wheat couscous

 In a 6-quart slow cooker combine chicken, carrots, onions, raisins and apricots.

In a medium bowl, whisk together broth, flour, tomato paste, lemon juice, cumin, ginger garlic salt, cinnamon and pepper. Pour over mixture in the cooker.

Cover and cook on low 8 hours or on high 5 hours. Serve chicken mixture over the hot cooked couscous.

Yield: 8 servings

file photo for reference