- November 4, 2008 at 9:08 pm #265949
Good Housekeeping Recipe
This Moroccan stew features tender chicken and butternut squash whose flavors have melded with garlic, onion, and rich spices in the gentle heat of the slow cooker.
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
1/2 cup(s) pitted green olives
DIRECTIONSIn 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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