Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 medium (1 1/2-pound)

  2. butternut squash , peeled and cut into 2-inch chunks

  3. 2 medium tomatoes , coarsely chopped

  4. 1 medium onion , chopped

  5. 2 clove(s)

  6. garlic , crushed with press

  7. 1 can(s) (15- to 19-ounce)

  8. garbanzo beans , rinsed and drained

  9. 1 cup(s) chicken broth

  10. 1/3 cup(s) raisins

  11. 2 teaspoon(s) ground coriander

  12. 2 teaspoon(s) ground cumin

  13. 1/2 teaspoon(s) ground cinnamon

  14. 1/2 teaspoon(s) salt

  15. 1/4 teaspoon(s) pepper

  16. 3 pound(s) bone-in skinless chicken thighs

  17. 1 box(es) (10-ounce)

  18. plain couscous

  19. 1/2 cup(s) pitted green olives

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.

  2. About 10 minutes before serving, prepare couscous as label directs.

  3. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.

Comments

882,796
Send feedback