Moroccan Chicken

Name: Moroccan Chicken
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

17 ingredients

3 steps

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

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.
2

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.
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 for 2 minutes or until thickened. Serve with chicken, vegetables and couscous.