Devil's Claws

Slow Cooker Moroccan Chicken Stew

4 carrots, sliced

2 onions, thinly sliced

4 chicken breasts, cut into large pieces

1/2 cup raisins

1/2 cup dried apricot, coarsely chopped

14 ounces chicken broth

2 tablespoons tomato paste

2 tablespoons flour

2 tablespoons lemon juice

2 garlic cloves, minced

1 1/2 teaspoons cumin

1 1/2 teaspoons ginger

1 teaspoon cinnamon

Place carrots and onions in slow cooker. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. Whisk together broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon; add to cooker. Cover and cook on low seven hours or on high four hours. Serve in bowls with couscous and toasted pine nuts. Serves four.