Casablanca Chutney Chicken
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:
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Ingredients for - Casablanca Chutney Chicken

1. 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces -
2. 1 can (14-1/2 ounces) chicken broth -
3. 1/3 cup finely chopped onion -
4. 1/3 cup chopped sweet red pepper -
5. 1/3 cup chopped carrot -
6. 1/3 cup chopped dried apricots -
7. 1/3 cup chopped dried figs -
8. 1/3 cup golden raisins -
9. 2 tablespoons orange marmalade -
10. 1 tablespoon mustard seed -
11. 2 garlic cloves, minced -
12. 1/2 teaspoon curry powder -
13. 1/4 teaspoon crushed red pepper flakes -
14. 1/4 teaspoon ground cumin -
15. 1/4 teaspoon ground cinnamon -
16. 1/4 teaspoon ground cloves -
17. 2 tablespoons minced fresh parsley -
18. 2 tablespoons minced fresh mint -
19. 1 tablespoon lemon juice -
20. 4 tablespoons chopped pistachios -
21. Cooked pearl (Israeli) couscous, optional -

How to cook deliciously - Casablanca Chutney Chicken

1. Stage

In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.

2. Stage

Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

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