Moroccan Stew

Ingredients

• 2 tablespoons olive oil
• 1/2 tablespoon minced garlic
• 1 medium onion, chopped
• 1 1/2 cups baby carrots, chopped
• 1 (12 1/2 ounce) can cooked chicken (or you can boil a couple of chicken breasts yourself)
• 3 sweet potatoes, peeled and cubed
• 3 cups chicken broth
• 1 (14 1/2 ounce) can cut tomatoes, drained
• 1 (14 1/2 ounce) can chickpeas, drained and rinsed
• 2 teaspoons ginger
• 1 teaspoon cumin
• 1 teaspoon curry
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup raisins
• 2 tablespoons peanut butter

Directions

1. 1

   heat olive oil in a large deep skillet or dutch oven over med-high heat. Add garlic, onion and carrots. stir until vegetables soften (3-4 mins).

2. 2

   Add remaining ingredients (except raisins and peanut butter). Bring to a boil; reduce heat to low and simmer, covered, for about 20 minutes.

3. 3

   Stir in raisins and peanut butter. Mix well. Simmer 5 more minutes.

4. 4

   Very good served over rice.