Spiced Chicken Stew with Carrots

Ingredients for Spiced Chicken Stew with Carrots

• 8 bone-in chicken thighs (about 1.1kg total)

• Coarse salt and freshly ground pepper

• 2 tablespoons olive oil (optional)

• 900g carrots, cut into 1 1/2-inch lengths

• 1 garlic clove, thinly sliced

• 1 cinnamon stick

• 1/2 teaspoons ground cumin

• 1/4 cup golden raisins

• 1/2 cup fresh coriander leaves

• 1/4 cup sliced almonds, toasted (optional)

Season chicken with salt and pepper. In a 5–to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.

Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with coriander and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.