Chicken Casablanca
1 large onion, sliced
1 tsp fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
1 15-oz. can garbanzo beans, drained
3 lbs. boneless chicken breast
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14 1/2-oz. can chopped tomatoes
2 Tbs chopped parsley
1 Tbs chopped cilantro
Combine first eight ingredients in stoneware. Combine spices in small bowl and sprinkle over ingredients in stoneware. Add chopped tomatoes. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. Stir in parsley and cilantro before serving. Serve over cooked rice.
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My most prized heirloom is my great-grandmother's iron skillet.
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