Chicken Casablanca

2 tablespoons Olive oil
2 large Onions -- slice
1 teaspoon Fresh ginger -- grate
3 Cl garlic -- mince
3 pounds Chicken pieces -- skinned
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 crock-pot. 

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 cous cous.