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Moroccan Chicken

With squash, chickpeas, tomatoes and olives, this dish is packed with flavor. Most of the ingredients are pantry staples, but they combine to make a fun and unique meal your family will enjoy. —Lily K. Julow, Gainesville, Florida

8 ServingsPrep: 25 min. Cook: 6 hours

Ingredients

1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 cup chicken broth
1/3 cup raisins
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium tomatoes, chopped
1/2 cup pitted green olives
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked couscous

Directions

In a 6-qt. slow cooker, place the squash, beans, onion, broth,
raisins and garlic. Combine the coriander, cumin, cinnamon, salt and
pepper; rub over chicken. Place in slow cooker.
Cover and cook on low for 6-8 hours or until chicken is tender,

2 of 2

Moroccan Chicken (continued)

Directions (continued)

adding tomatoes and olives during the last 20 minutes of cooking.
Remove chicken and vegetables to a serving platter; keep warm. Skim
fat from cooking juices; transfer to a small saucepan. Bring to a
boil. Combine cornstarch and water until smooth; gradually stir into
cooking juices. Return to a boil; cook and stir for 2 minutes or
until thickened. Serve with chicken, vegetables and couscous. Yield:
8 servings.

Nutrition Facts: 1 chicken thigh with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without couscous) equals 330 calories, 13 g fat (3 g saturated fat), 88 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 6 g fiber, 28 g protein.