Casablanca is more than the famous old romantic movie from the 1940s– it’s a real city in northern Africa, in Morocco. The flavors in this chicken dish are typical North African.
But – raisins with potatoes? Does it really work? We cooked it and tried it out on our staff here. Everyone loved it, with the exception of one die-hard raisin-hater. You can omit the raisins if you’re feeding a raisin-hater. But don’t omit the quick sauté of the onions, ginger and garlic for that added punch of bold flavor.
Did we put you in a Casablanca mood? Try fixing this Chicken Casablanca to eat while you watch the movie. Fun!
Fix-It and Forget-It, Revised and Updated, page 189
Makes 6-8 servings
Prep. Time: 30 minutes
Cooking Time: 4 ½ – 6 ½ hours
Ideal slow-cooker size: 4- to 5- qt.
2 large onions, sliced
1 tsp. ground ginger
3 garlic cloves, minced
2 Tbsp. oil
3 large carrots, diced
2 large potatoes, diced
3 lbs. skinless chicken pieces
½ tsp. ground cumin
½ tsp. salt
½ tsp. pepper
¼ tsp. cinnamon
2 Tbsp. raisins
14 ½-oz. can chopped tomatoes
3 small zucchini, sliced
15-oz. can garbanzo beans, drained
2 Tbsp. chopped parsley
1. Saute onions, ginger, and garlic in oil in skillet. (Reserve oil.) Transfer vegetables to slow cooker. Add carrots and potatoes.
2. Brown chicken over medium heat in reserved oil. Transfer to slow cooker. Mix gently with vegetables.
3. Combine seasonings in separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes.
4. Cover. Cook on High 4-6 hours.
5. Add sliced zucchini, beans, and parsley 30 minutes before serving.
Variation: Add ½ tsp. turmeric and ¼ tsp. cayenne pepper to Step 3.