Ingredients Jump to Instructions ↓

  1. 1 medium (1 1/2-pound) butternut squash , peeled and cut into 2-inch chunks 2 medium tomatoes , coarsely chopped 1 medium onion , chopped 2 clove(s) garlic , crushed with press 1 can(s) (15- to 19-ounce) garbanzo beans , rinsed and drained 1 cup(s) chicken broth 1/3 cup(s) raisins 2 teaspoon(s) ground coriander 2 teaspoon(s) ground cumin 1/2 teaspoon(s) ground cinnamon 1/2 teaspoon(s) salt 1/4 teaspoon(s) pepper 3 pound(s) bone-in skinless chicken thighs 1 box(es) (10-ounce) plain couscous

Instructions Jump to Ingredients ↑

  1. In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, and ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. About 10 minutes before serving, prepare couscous as label directs. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.


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