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| 2 Esslöffel | olive oil |
| 2 | Onions sliced |
| 1 Teelöffel | Fresh ginger; grated |
| 3 | cloves garlic minced |
| 3 x ca. 450 g | Skinless chicken pieces |
| 3 gross | Carrots diced |
| 2 gross | Potatoes peeled, diced |
| 2 Esslöffel | raisins |
| 1/2 Teelöffel | Each: cumin; turmeric, salt and pepper |
| 1/4 Teelöffel | Each: cinnamon and cayenne pepper |
| 1 Dose | (14-1/2 oz.) chopped tomatoes |
| 3 mittel | Zucchini; sliced one-inch thick |
| 1 Dose | (15 oz.) garbanzo beans (chickpeas); drained and rinsed |
| 2 Esslöffel | parsley chopped |
| 1/2 Teelöffel | Cilantro |
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(recipe from a magazine ad for Rival)
Saute onions, ginger and garlic in olive oil. Transfer to CrockPot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to CrockPot. Place browned chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on high 4-6 hours. Add garbanzos, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.
Talk Tkl Chat Room Recipes - 01-03-98
Recipes from The Kitchen Link, http://www. Kitchenlink. Com
98, converted by MM_Buster v2.0l.
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