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14
Mar
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Moroccan Chicken with Chickpeas, Dates and Raisins |
I’ve seen quite a bit of chatter lately in the blogging universe about whether or not Facebook pages and Twitter accounts linked to blogs can lead to too much of a good thing. I’ll be the first to admit that as soon as I created Cara’s Cravings on Facebook, I also ramped up my Twitter activity, and for a couple weeks the number of status updates, tweets, and re-tweets from yours truly may have verged on obnoxious. But you know what? I was excited! Excited to be in touch with my readers even when I wasn’t posting, and reaching out to new readers who, for various reasons, just aren’t the type to subscribe to a blog (hello, Mom and Dad and all your FB friends!).
Facebook, in particular, gives me a way to converse with readers outside of blog posts. I can chat about what I’m eating for lunch or a great new product I’ve found, even if I don’t intent to write a whole post about it. Better yet, I can get ideas and feedback from you. One of the coolest things ever has to be when you guys remind ME of recipes that I posted long ago. I might have temporarily forgotten about them, but when I hear they’re in your regular rotation, I turn green with envy in a matter of seconds. Because you guys have seriously good taste, and I know I want to be eating these things again as well. All of a sudden, I know what I’m making for dinner and I don’t have to go very far to find it. It’s been right here all along!
I was particularly envious when I heard that one reader and her family were regularly enjoying this Moroccan Chicken Stew with Chickpeas and Dried Fruit. I remembered it being good, but I confess it had been a very long time since I last ate it (ok, fine. It’s quite possible I only made it that once!) If it was tasty enough for someone else to be eating over and over again, I needed to know what all the fuss was about.
My own recipe quickly moved to the top of my “to make” list. But not without a few changes – I firmly believe that even the best recipes always have some room for improvement. And now, I can tell you exactly why this is so good and why you might want to eat it regularly as well.
First, it’s easy. Any time the crock pot is involved, that’s a given. Secondly, it’s healthy and well-balanced. Lean chicken provides the protein, while chickpeas add a good dose of fiber. The rest of the carbohydrates come from fruits in the form of dates and raisins, which add just the right amount of sweetness to balance out the blend of warm, colorful spices like cinnamon, cumin, and ginger. Lastly, if you use a small slow cooker or employ my trick for cooking smaller portions in a large crockpot, you’ll come home after a long day to a hot dinner that is hearty, spicy, sweet, and satisfying – without being the least bit overcooked. Seriously, this meal is something to be excited about.
After the initial excitement, I scaled back my number of status updates and tweets because the last thing I want is to lose anyone by being totally annoying (besides, I have a life outside of blogging too!) But I’ll never go away completely. Whether you choose to subscribe in a reader or by email, follow me on Facebook or catch me on Twitter, you are a valued piece of this puzzle and I will make every effort to stay in touch and engage in conversation. The information exchange is just too valuable. I hope you feel the same way!
Crockpot Moroccan Chicken with Chickpeas, Dates and Raisins
Yield: 2 servings
Ingredients:
1/2 cup chopped onion
1/2 of a large red bell pepper, diced
3/4 cup drained, rinsed garbanzo beans (1/2 of a 15oz can)
40 gm chopped, pitted dates (5-6 dates)
25 gm raisins (2 tablespoons, packed)
1/4 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
pinch of ground cloves
pinch of cayenne pepper
1/2 teaspoon kosher salt
2 boneless, skinless chicken breasts, about 5oz each, cut into chunks
1 cup fat free, reduced sodium chicken broth
1 tablespoon cider vinegar
fresh chopped cilantro, for garnishDirections:
Combine the onion, bell pepper, chickpease, raisins and dates in a 2-qt slow cooker, or in a 1.5-2qt covered ceramic dish that will fit inside your slow cooker.
Mix together the seasonings, and toss with the chicken in a bowl; add to the slow cooker or ceramic dish. Pour in the chicken broth and cider vinegar.
Cook on low for 6-7 hours.
Serve the stew over bulgur, couscous, or another grain, if desired. Garnish with chopped cilantro.
Nutrition Facts:
Servings Per Recipe: 2
Amount Per Serving
Calories: 375.8
Total Fat: 4.2 g
Cholesterol: 82.2 mg
Sodium: 656.6 mg
Total Carbs: 51.0 g
Dietary Fiber: 10.9 g
Protein: 39.6 g
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I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Molly Parr — March 14, 2011 @ 2:24 am
I've pretty recently entered the Twitter world, and my fans are slowly beginning to use the Facebook page. But it really is challenging deciding if I'm doing enough, or if I'm doing too much. In the meantime, this dish looks absolutely delicious and I can't wait to try it!
Cara Craves... — March 14, 2011 @ 2:52 am
I adore raisins in curry types dishes.I love the sweetness that it adds.
Kaytorade — March 14, 2011 @ 3:43 am
I totally wish I had made this crockpot meal last night instead of the one I did.
Tasha — March 14, 2011 @ 3:18 pm
I'm about to enter a time when I need more easy, less hands-on recipes like this one. It sounds like it is bursting with flavor, and anything with chickpeas makes me happy.
Joanne — March 14, 2011 @ 5:06 pm
Your constant updates could never annoy me. In fact, they usually make my day better. So keep it coming lady.I typically only ever make a meal once so nothing ever goes into my regular rotation. Sad but true. I love the sound of this Moroccan stew…enough to double or triple it and eat it every day for a week!
Chrysta — March 14, 2011 @ 7:38 pm
I actually dont twitter. never wanted to start. but to each their own and I always say just do whatever makes ya happy. its all personal preference. Your dish sounds dlish though!
Dawn Hutchins — March 14, 2011 @ 8:47 pm
Saving this one and I just saved your crispy coconut tofu recipe after someone on one of the weight watcher chat rooms asked for one. I, of course, sent them to your site!
janet — March 15, 2011 @ 12:47 am
Love all things Moroccan! This definitely looks like something I would make again and again.. sans chicken, of course. 😉
carrie @ brick city love — March 15, 2011 @ 2:44 am
I just prepped this tonight so tomorrow morning I can pop the liner in the crock pot & rush out the door. First time I'm using a crock pot in a longggggggggg time and I'm looking forward to it!
Lauren — March 15, 2011 @ 4:10 pm
This is the perfect dish for me to make when my husband is out for a business dinner. I adore dried fruit in entrees… him, not so much. I love the spices used in this recipe!
Shannon — March 15, 2011 @ 6:59 pm
this sounds awesome, it'll be on my to-make list! yeah i had an initial flurry and excitement over twitter, but… umm… how do people keep up? i guess unless it's their full time job…ps- did a take on your benny sauce 😉
Elizabeth — March 15, 2011 @ 10:45 pm
This sounds delicious. I'm always tempted by Moroccan dishes but rarely have them. I don't eat meat so I would love to try making this without the chicken.
Cara — March 16, 2011 @ 1:18 am
hmmm… new job, something else? I'm excited to hear your news!
Cara — March 16, 2011 @ 1:19 am
Hope you like it, Carrie!
Cara — March 16, 2011 @ 1:20 am
I'd love to see your vegetarian spin!
grace — March 17, 2011 @ 6:48 am
making the main course taste like dessert, what with things like cinnamon and sweet, plump raisins, is always the route i take if i have my way. great dish!
Kaytorade — March 28, 2011 @ 8:37 pm
I totally wish I had made this crockpot meal last night instead of the one I did.
Joanne — March 28, 2011 @ 8:37 pm
Your constant updates could never annoy me. In fact, they usually make my day better. So keep it coming lady.I typically only ever make a meal once so nothing ever goes into my regular rotation. Sad but true. I love the sound of this Moroccan stew…enough to double or triple it and eat it every day for a week!
Chrysta — March 28, 2011 @ 8:37 pm
I actually dont twitter. never wanted to start. but to each their own and I always say just do whatever makes ya happy. its all personal preference. Your dish sounds dlish though!
Dawn Hutchins — March 28, 2011 @ 8:37 pm
Saving this one and I just saved your crispy coconut tofu recipe after someone on one of the weight watcher chat rooms asked for one. I, of course, sent them to your site!
janet — March 28, 2011 @ 8:37 pm
Love all things Moroccan! This definitely looks like something I would make again and again.. sans chicken, of course. 😉
carrie @ brick city love — March 28, 2011 @ 8:37 pm
I just prepped this tonight so tomorrow morning I can pop the liner in the crock pot & rush out the door. First time I'm using a crock pot in a longggggggggg time and I'm looking forward to it!
Elizabeth — March 28, 2011 @ 8:37 pm
This sounds delicious. I'm always tempted by Moroccan dishes but rarely have them. I don't eat meat so I would love to try making this without the chicken.
Cara — March 28, 2011 @ 8:37 pm
hmmm… new job, something else? I'm excited to hear your news!
Cara — March 28, 2011 @ 8:37 pm
Hope you like it, Carrie!
Cara — March 28, 2011 @ 8:37 pm
I'd love to see your vegetarian spin!
Molly Parr — March 28, 2011 @ 8:39 pm
I've pretty recently entered the Twitter world, and my fans are slowly beginning to use the Facebook page. But it really is challenging deciding if I'm doing enough, or if I'm doing too much. In the meantime, this dish looks absolutely delicious and I can't wait to try it!
Cara Craves... — March 28, 2011 @ 8:39 pm
I adore raisins in curry types dishes.I love the sweetness that it adds.
Tasha — March 28, 2011 @ 8:39 pm
I'm about to enter a time when I need more easy, less hands-on recipes like this one. It sounds like it is bursting with flavor, and anything with chickpeas makes me happy.
Shannon — March 28, 2011 @ 8:39 pm
this sounds awesome, it'll be on my to-make list! yeah i had an initial flurry and excitement over twitter, but… umm… how do people keep up? i guess unless it's their full time job…ps- did a take on your benny sauce 😉
grace — March 28, 2011 @ 8:39 pm
making the main course taste like dessert, what with things like cinnamon and sweet, plump raisins, is always the route i take if i have my way. great dish!
Lauren — March 28, 2011 @ 8:49 pm
This is the perfect dish for me to make when my husband is out for a business dinner. I adore dried fruit in entrees… him, not so much. I love the spices used in this recipe!
grace — March 29, 2011 @ 2:06 am
making the main course taste like dessert, what with things like cinnamon and sweet, plump raisins, is always the route i take if i have my way. great dish!
Cara — March 29, 2011 @ 2:06 am
hmmm… new job, something else? I'm excited to hear your news!
carrie @ brick city love — March 29, 2011 @ 2:06 am
I just prepped this tonight so tomorrow morning I can pop the liner in the crock pot & rush out the door. First time I'm using a crock pot in a longggggggggg time and I'm looking forward to it!
Chrysta — March 29, 2011 @ 2:06 am
I actually dont twitter. never wanted to start. but to each their own and I always say just do whatever makes ya happy. its all personal preference. Your dish sounds dlish though!
Kaytorade — March 29, 2011 @ 2:06 am
I totally wish I had made this crockpot meal last night instead of the one I did.
Molly Parr — March 29, 2011 @ 2:06 am
I've pretty recently entered the Twitter world, and my fans are slowly beginning to use the Facebook page. But it really is challenging deciding if I'm doing enough, or if I'm doing too much. In the meantime, this dish looks absolutely delicious and I can't wait to try it!
Kaytorade — April 5, 2011 @ 1:21 am
I totally wish I had made this crockpot meal last night instead of the one I did.
grace — April 5, 2011 @ 1:21 am
making the main course taste like dessert, what with things like cinnamon and sweet, plump raisins, is always the route i take if i have my way. great dish!
Cara Craves... — April 5, 2011 @ 1:21 am
I adore raisins in curry types dishes.I love the sweetness that it adds.
Detoxing — September 27, 2011 @ 4:01 pm
I'm starting a new "detox" having been to a Naturopath for the first time, and been scouring the web for recipes that are "legal" yet tasty – this looks divine! Can't wait to try it. Thanks for sharing! 🙂
Cara — September 27, 2011 @ 4:04 pm
You are so very welcome! Hope you like it. I'm not sure what your restrictions are for your detox but I hope you can find some other great recipes!
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Christina — December 8, 2013 @ 3:28 pm
Hi Cara, what cooking time would you recommend if I double the recipe and want to cook it on high? Thanks!
Cara — December 8, 2013 @ 9:03 pm
I would guess 3-4 hours. Let me know how it turns out!
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