Moroccan Chicken in the Slowcooker with Coconut Curry Bread

I have never been to Morocco so I can not say if this is authentic or not but I do love to try new recipes.... sometimes to the dislike of my husband if they turn out NOT so yummy. But last night I got to add one to my Favorite Recipe Cookbook. I am home schooling Kaden this year so I am trying to find some easy slow-cooker recipes that I can throw together in the morning and have it ready by dinner. This one was the first one on my list of recipes to try. Yesterday I threw it all in the crock pot in the morning and let it cook all day. My house was smelling GOOD!!!I went on teaching and on with my day. Went berry picking with Shell and Stephanie. After berry picking we transported the Moroccan Chicken, rice and my first attempt at a coconut, cranberry curry bread. I was a little nervous trying a new recipe with friends with out trying it out on my husband first. But thankfully this time both the chicken and the bread were a success and was gone in record time. Keith told me both of those recipes could be made again! So I say that was a success! So I am sharing this recipe that worked wonderfully!

Slow Cooker Moroccan Chicken

Carrots- Sliced (I used about 4 big ones)
1 onion chopped
3-4 pounds chicken cut up( I used chicken breast because that is what I have but thighs would work great and be more moist then just chicken breast.)
1/2 tsp salt
1/2 cup chopped dried apricots
1/2 cup raisins (I didn't have these so I used craisins)
2 TBSP flour
2 cups chicken broth
1/4 cup tomato paste
2 TBSP lemon juice
2 garlic cloves minced
1 1/2 tsp ground ginger
1 1/2 tsp cumin
1 tsp cinnamon
1 tsp black pepper
Put carrots and onions in crock pot. Sprinkle chicken with salt add to slow cooker. Top with apricots and raisins. In a small bowl combine flour and broth till smooth.whisk in tomato paste, lemon juice, garlic, cumin, cinnamon, pepper. Pour over chicken. Cover and cook on low 6-8 hours till chicken is tender. Serve with couscous or rice. Serves about 4 people


Sweet Coconut Curry Bread( FYI this is not a very sweet bread)

1 cup warm water
2 tsp yeast
2 cups bread flour
1 TBSP dry milk
1 TBSP brown sugar
1 tsp salt
1 TBSP butter
1/3 cup Raisins (Again I used Craisins because I don't have raisins)
1/3 cup coconut
2 tsp curry powder
Dissolve yeast in warm water. Add remaining ingredients mix well. I use my Kitchen Aid. cover and Let rise in a oil coated pan till double in size. Then Put in greased loaf and let rise again. Bake at 375 till golden brown. I think this was about 15 minutes.