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Moroccan Chicken

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 distinctive meal your family will enjoy. —Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    8 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 chicken thigh with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without couscous): 330 calories, 13g fat (3g saturated fat), 88mg cholesterol, 599mg sodium, 27g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

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