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Moroccan-Spiced Chicken Lentil Stew
Diabetic Living Magazine
“A blend of garlic, cumin, coriander, black pepper, and cinnamon perfectly season this hearty stew.”
2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
Nonstick cooking spray
1¼ cups dry brown lentils, rinsed and drained
1 medium onion, cut into thin wedges
2 (14 ounce) cans reduced-sodium chicken broth
1 cup water
1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
½ cup snipped dried apricots or golden raisins
Sliced green onions (optional)
1In a large bowl, combine chicken, garlic, cumin, coriander, pepper and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.
2Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all.
3Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours. If using low-heat setting, turn to high-heat setting after 7 to 8 hours. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onion.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.