Chicken Casablanca

2 tablespoons Olive oil
2 large Onions - slice
1 teaspoon Fresh ginger - grate
3  garlic cloves - mince
3 pounds boneless skinless chicken breasts
3 large Carrots - dice
2 large Potatoes; peel - dice
2 tablespoons Raisins
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Salt and pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Cayenne pepper
1 Can chopped tomatoes - (14 1/2 ounces)
3 medium Zucchini - 1" slice
1 Can garbanzo beans - (15 ounces) drain
2 tablespoons Parsley - chop
1/2 teaspoon Cilantro

Sauté onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.

Source: Rival.

Per Serving: 380 Calories; 7g Fat; 47g Protein; 31g Carbohydrate; 7g Dietary Fiber; 99mg Cholesterol; 223mg Sodium

7.5 Weight Watcher Points