SLOW-COOKED FLU FIGHTING MOROCCAN CHICKEN STEW ENJOY DAN:

SLOW-COOKED FLU FIGHTING MOROCCAN CHICKEN STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1 4-pound whole chicken, divided into pieces

2 tablespoons olive oil

2 teaspoons sea salt

1 tablespoon black pepper

2 teaspoons EACH smoked paprika, and turmeric

1 tablespoon EACH cumin, sumac, and ginger,

1 teaspoons EACH coriander, cinnamon, and allspice

1 lemon, sliced

2 tablespoon green chili paste

4 garlic cloves, chopped

2 cups water

1 onion, chopped

2 (15.5 Oz) cans chickpeas, washed and drained

2 tablespoon tomato puree

4 serving rice, as directed on package

Handful fresh chopped cilantro

Yogurt for serving

DIRECTIONS:

1.   In a bowl, mix the paprika, and next 6 ingredients together.

2.   Place the onion and chickpeas in the bottom of the slow cooker.

3.   Place the chicken pieces in a mixing bowl and pour in olive oil salt and pepper, tossing to coat.

4.   Pour the spice mixture over the chicken, coat the chicken pieces evenly.

5.   Place the chicken pieces in the slow cooker.

6.   Add the sliced lemon, garlic, and tomato puree into the slow cooker.

7.   Spoon the green chili paste over the chicken, evenly distributed.

8.   Pour in the water, cover, and cook on low for 6-8 hours.

9.   Serve with rice and garnish with yogurt and cilantro.

ENJOY DAN:                                 SING SONGS AND FIGHT THE FLU!!