Cooking Time:
8 hours on Low, 4 hours on HighServings:
6
Ingredients
1 1/2 lb. butternut squash, (1 medium) peeled and cut into 2-inch chunks2 tomatoes, medium, coarsely chopped
1 onion, medium, chopped
2 garlic cloves, crushed with press
15 to 19 oz. garbanzo beans, rinsed and drained
1 c. chicken broth or vegetable broth for vegetarian
1/3 c. raisins
2 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp ground cinnamon
1/2 tsp. salt
1/4 tsp. pepper
3.lb. chicken, thighs, bone-in skinless
10 oz. couscous, plain
1/2 c. olives, green, pitted
Slow Cooker Chicken Tagine is a Moroccan stew that I got from a Good Housekeeping Magazine a few years ago, and it is full of delicious flavor!
-
- Combine squash, tomatoes, onion, garlic, beans, broth, and raisins in a 6 quart slow cooker.
- Separately combine coriander, cumin, cinnamon, salt, and ground black pepper.
- Rub the above spice mixture all over chicken thighs; place chicken on top of vegetable mixture.
- Cover. Cook on Low for 8 hours or on High for 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.
Happy Crocking!
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XOXO,
Jenn
I prefer black olives to green olives. Do you think it would change the recipe too radically to use them instead?
Wendy that is the fun of cooking and crocking as you can change things up to your liking! Happy Crocking!