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Moroccan Chicken

1
Points® value
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
4
Difficulty
Easy
Your slow cooker acts like a traditional tagine in this perfectly spiced recipe.

Ingredients

Ground cumin

1¾ tsp(s), divided

Table salt

¾ tsp(s), divided

Ground cinnamon

¼ tsp(s), plus 1/8 tsp, divided

Black pepper

¼ tsp(s), plus 1/8 tsp, divided

Cayenne pepper

⅛ tsp(s), or to taste

Uncooked boneless skinless chicken thigh

20 oz, skin removed

Olive oil

1 tsp(s)

Sweet onions

1 medium, chopped

Fresh garlic scapes

2 medium

Ginger root

1 tsp(s), peeled, and minced

Canned diced tomatoes

14½ oz

Butternut squash

1 pound(s), cut into chunks

Canned drained chickpeas

15½ oz

Cilantro

1 tbsp(s), garnish

Almonds

2 tbsp(s), sliced and toasted

Lime

1 wedge(s), cut into 4 wedges

Instructions

  1. In a cup, mix together 1 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp cinnamon, 1/4 tsp black pepper, and cayenne; sprinkle all over chicken. Transfer to a 5- or 6-qt slow cooker.
  2. In a large nonstick skillet over medium heat, warm oil. Add onion and cook, stirring, until beginning to soften, about minutes. Stir in garlic, ginger, and remaining 1/4 tsp cumin, 1/4 tsp salt, 1/8 tsp cinnamon, and 1/8 tsp black pepper; cook, stirring constantly, until fragrant, about 30 seconds.
  3. Stir in tomatoes and bring to a boil. Add to slow cooker, along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2 to 3 hours on High or 4 to 6 hours on Low. Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds, and serve with lime wedges.
  4. Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce

Notes

Serving idea: A steaming bowl of Israeli couscous would make a great side—or go gluten-free with brown rice.

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