Moroccan Chicken

We had some incredible soup in Avignon at a Moroccan restaurant in the old town. I’ve been trawling the internet ever since for something similar and this finally appeared to fit the bill. It’s not identical, but the flavors are very much in the same family.

8 oz baby carrots
1 1/2 cups uncooked lentils, rinsed well
1 1/2 lbs frozen chicken tenders
2 cloves garlic, minced
salt to taste (I don’t think this is necessary)
3/4 tsp ground turmeric
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
2 cans chicken broth

Place first three ingredients in crockpot, layering first carrots, then lentils, then chicken. Sprinkle garlic over chicken. Combine dry spices in a bowl, then sprinkle over chicken. Pour broth into crockpot. Cover and cook on high for 1.5 hours, then set on low for 5.5 hours. Serve with couscous.