Slow Cooker Chicken Tagine |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Crock Pot Recipe from Good Housekeeping Sept. of 2007 Ingredients:
1 medium butternut squash, peeled and cut into 2 inch chunks |
2 medium tomatoes, coarsely chopped |
1 medium onion, coarsely chopped |
2 garlic cloves, minced |
15 ounces garbanzo beans, rinsed and drained |
1 cup chicken broth |
1/3 cup raisins |
2 teaspoons coriander |
2 teaspoons cumin |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 lbs bone in skinless chicken thighs |
10 ounces couscous |
1/2 cup pitted green olives |
Directions:
1. In slow cooker combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, pepper. Rub spice mixture all over chicken thighs and place chicken on top of vegetables. Cover slow cooker and cook on low for 8 hours or high for 4 hours.
2. About 10 minutes before serving, prepare couscous as directed on package.
3. To serve fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.
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