I was leafing through an old issue of Everyday Food Magazine , looking for some inspiration when I came across a recipe for Slow-Cooker Spiced Chicken Stew With Carrots. It looked good and I had the ingredients on hand to make it, so I made a note to myself to try it the next day or so. Unfortunately, my schedule was a bit crazy and I never had time to set it up in the slower cooker. Instead, I ended up baking it in the oven. The recipe page gave an Oven Method which only took about an hour and a half. So when I came home from a long day of work and had no plans for having to go anywhere that evening, I decided to throw it together. I increased the spices a bit more than the recipe called for. The cinnamon and cumin made it a warm spicy dish, perfect for a cold winter evening.
Spiced Chicken Stew With Carrots Ingredients
2 pounds carrots, peeled and cut into 2 inch lengths
1 cup water
8 skinless boneless chicken thighs (about 2 1/2 pounds total)
1 garlic clove, thinly sliced (1 used 1/2 tsp granulated garlic because I’m not a garlic fan)
1 tsp cinnamon
1 tsp cumin
1/3 cup raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds
Preheat oven to 350. Place carrots in a 5 quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 1 cup of water. Add chicken. Sprinkle spices over chicken. Cover and bake 45 minutes. Open the pot, stir everything around and flip over the chicken pieces. Bake for another 30 minutes. Stir in raisins and bake for another 15 minutes or until chicken is tender. Stir in almonds and cilantro. Season with salt and pepper to taste. Serve.