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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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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 unique meal your family will enjoy. âLily K. Julow, Gainesville, Florida 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. Yield: 8 servings.
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