Moroccan Chicken and Vegetables for Slow Cooker

Here’s a different chicken dish to add to your repertoire. To complete your meal, all you need is a side of bread. A dry rosé wine goes perfectly with this dish.

Ingredients:

• 1.4kg (3lbs) bone-in skinless chicken thighs
• 1 medium butternut squash, peeled and cut into 2-inch chunks
• 2 medium tomatoes, coarsely chopped
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 450g (16 oz) can garbanzo beans, rinsed and drained
• 1 cup chicken broth
• ⅓ cup raisins
• 2 teaspoon  ground coriander
• 2 teaspoon  ground cumin
• ½ teaspoon  ground cinnamon
• ½ teaspoon  salt
• ¼ teaspoon  pepper
• 1 280g (10 oz) box plain couscous
• ½ cup pitted green olives

Steps:

1. Combine squash, tomatoes, onion, garlic, beans, broth, and raisins in slow cooker.
2. Combine coriander, cumin, cinnamon, salt, and pepper in a small dish. Rub spice mixture on chicken thighs.
3. Place chicken on top of vegetables in slow cooker
4. Cover and cook on Low setting for 8 hours or on High setting for 4 hours.
5. About a quarter-hour before serving, prepare coucous according to package directions.
6. Fluff couscous with fork.
7. Stir olives into chicken mixture. Serve chicken and vegetable mixture over couscous.

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