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 Julow, Lawrenceville, Georgia
- 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
- 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, 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.
Originally published as Moroccan Chicken in Simple & Delicious December/January 2011, p17
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