Moroccan food is one of those things I was never really was introduced to until college. There is this awesome restaurant called Nomad in the East Village that has some of the best tagines I’ve ever had. The true pit of doom in Moroccan food is the couscous. It, like rice, can be very high calorie in high doses and should be appended to meals carefully. However, those sweet little nuggets of ricey pasta are hard to resist, hence why I tried to make my own portion controlled Moroccan at home.
Adapted From
http://www.yumsugar.com/Slow-Cooker-Recipe-Spiced-Chicken-Stew-Carrots-7215623
You will probably see this vat of minced garlic in my recipes for the next three years. I purchased it from Fresh Direct for 3 bucks, thinking I was getting overcharged for a tiny container. Now I have enough minced garlic to ward off every vampire on the 7 continents.
- 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
- 1 whole chicken, deconstructed bone in and skinless (breasts, thighs, drumsticks, wings)
- 1 to 1 1/2 teaspoons minced garlic
- 1 cinnamon stick
- 1 teaspoon ground cumin
- Coarse salt and ground pepper
- 1/4 cup golden raisins
- 1/2 cup cilantro leaves
- Couscous, for serving (optional)
Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
I suggest making 1/2 a cup of couscous, which will end up being 150 calories per person for normal whole wheat couscous. The chicken itself is around 40 calories an ounce, sans bones.
