Friday, December 4, 2009

Chicken Tangine with Vanilla

Chicken Tangine with Vanilla


2 garlic cloves, minced
2 onions, diced
2 cups carrots, diced
pinch of nutmeg
1 tsp cinnamon
1 tsp ground ginger
1 tsp cumin
1 tsp coriander
1/2 tsp pepper
1/2 tsp cayenne
1 can diced tomatoes
1 cup white wine
1 can chickpeas, rinsed
1/2 cup raisins
1/2 vanilla bean
1 lb chicken breasts

Heat oil in a skillet, add onion and garlic, and cook until soft. Clear a spot and toast the spices. Add the diced tomatoes and wine, heat through. Place the remaining ingredients in the slow cooker. Pour the contents of the skillet on top. Cook on low for three hours.

Based on a recipe from The Best Recipes in the World by Mark Bittman