Moroccan Chicken
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 8 servings.
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 distinctive meal your family will enjoy. —Lily Julow, Lawrenceville, Georgia
Ingredients
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1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 medium onion, chopped
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1 cup chicken broth
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1/3 cup raisins
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2 garlic cloves, minced
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 bone-in chicken thighs (about 3 pounds), skin removed
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2 medium tomatoes, chopped
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1/2 cup pitted green olives
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1 tablespoon cornstarch
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1 tablespoon cold water
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Hot cooked couscous
Directions
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1.
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.
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2.
Cover and cook on low until chicken is tender, 6-8 hours, adding tomatoes and olives during the last 20 minutes of cooking.
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3.
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 until thickened, 2 minutes. Serve with chicken, vegetables and couscous.
Nutrition Facts
1 chicken thigh with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without couscous): 330 calories, 13g fat (3g saturated fat), 88mg cholesterol, 599mg sodium, 27g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
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