Chicken, zucchini, and chickpea tagine
2 medium clove(s), peeled
3 medium, halved lengthwise and cut into 1⁄2-inch slices
1 can(s), (15.5 oz), rinsed and drained
Canned diced tomatoes
Reduced-sodium chicken broth
Uncooked boneless skinless chicken thigh(s)
6 thigh, trimmed
Uncooked whole wheat couscous
- With the side of a large knife, mash together the garlic and salt until a paste forms.
- Combine the zucchini, chickpeas, tomatoes, broth, cinnamon stick, garlic paste, ginger, and cayenne in a 5- or 6-quart slow cooker. Add the chicken and it push down into the liquid. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low.
- About 10 minutes before the cooking time is up, cook the couscous according to the package directions, omitting the fat and salt if desired.
- Divide the couscous evenly among 6 plates and top evenly with the chicken. Discard the cinnamon stick. With a slotted spoon, spoon the vegetable mixture evenly over the chicken. Discard the liquid. Yields 3⁄4 cup couscous, 1 chicken thigh, and generous 3⁄4 cup vegetables per serving.