Moroccan Mint Tea
Moroccan Chicken for the Crockpot (1 Gallon zip lock bag with meat or quart freezer bag and meat left home)
6 boneless chicken breasts or breasts/thighs (cut into bite size pieces)
1 T ground coriander
1 T smoked paprika
1 T ground cumin
1 T McCormick’s Montreal Steak Seasoning
1 T olive oil
1 t turmeric
¼ t cinnamon
1 C diced onion
1 ½ C chicken broth
¾ C raisins
¾ C prunes, diced
Place all ingredients in individual’s bag with their meat.
If the meat was left home, place all ingredients in their container or bag.
Place in Crock pot for 6-8 hours on low. Serve over rice, cous cous, polenta, or pasta, and add a vegetable or salad.
Shred or julienne: