Mediterranean Chicken

11⁄2 lb peeled butternut squash, cut bite-size (4 cups) 1 lb skinless, boneless chicken thighs, fat trimmed, cut in 1-in. chunks 1 large red bell pepper, cut in 1-in. pieces 1⁄2 cup salsa 1 can (141⁄2 oz) diced tomatoes in juice 1⁄4 cup raisins 1⁄2 tsp cumin 1⁄2 tsp minced garlic

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    Default Mediterranean Chicken

    11⁄2 lb peeled butternut squash, cut bite-size (4 cups)
    1 lb skinless, boneless chicken thighs, fat trimmed, cut in 1-in. chunks
    1 large red bell pepper, cut in 1-in. pieces
    1⁄2 cup salsa
    1 can (141⁄2 oz) diced tomatoes in juice
    1⁄4 cup raisins
    1⁄2 tsp cumin
    1⁄2 tsp minced garlic
    1⁄2 tsp salt
    1⁄4 tsp ground cinnamon
    1 can (15 oz) chickpeas, rinsed

    1⁄4 cup chopped fresh parsley

    PREPARATION
    1. Mix all ingredients except chickpeas and parsley in a 3-qt or larger slow-cooker.2. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.3. Stir in chickpeas and parsley.Serve over couscous.

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