Slow Cooker Moroccan Chicken with Couscous
Photo by: Con Poulos
Spiced chicken, butternut squash and tomatoes that have been slow-cooked for hours accompanies crumbly couscous. Black olives are tossed in prior to serving for pithy bursts of flavor.
ingredients: Add all to shopping list
1 (12-oz) bag frozen butternut squash cubes
2 tomatoes, chopped
1 onion, chopped
2 tsp minced garlic
1 (15-oz) can chickpeas, drained and rinsed
1 cup chicken broth
½ cup raisins
2 tsp coriander
1 tsp cumin
1 tsp cinnamon
¾ tsp salt
¼ tsp cayenne
3 lb bone-in, skinless chicken thighs
1 (10-oz) box couscous
½ cup pitted black olives, halved
2 tomatoes, chopped
1 onion, chopped
2 tsp minced garlic
1 (15-oz) can chickpeas, drained and rinsed
1 cup chicken broth
½ cup raisins
2 tsp coriander
1 tsp cumin
1 tsp cinnamon
¾ tsp salt
¼ tsp cayenne
3 lb bone-in, skinless chicken thighs
1 (10-oz) box couscous
½ cup pitted black olives, halved
directions:
1. In a large slow cooker, combine squash, tomatoes, onion, garlic, chickpeas, broth, and raisins. In a small bowl, stir together coriander, cumin, cinnamon, salt, and cayenne. Rub spice mixture into chicken.
2. Arrange chicken in a single layer atop vegetables in slow cooker. Cover and cook for 4 hours on high or 8 hours on low.
3. Prepare couscous according to package directions. Fluff with a fork. Stir olives into slow cooker. Serve chicken and vegetables with couscous.
KITCHEN COUNTER:
Serves: 6. Per Serving: 710 calories, 89g carbs, 60g protein, 13g fat, 760mg sodium, 190mg cholesterol, 11g fiber
Total Cost: $14.23
