Moroccan Chicken
1
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of Israeli couscous or brown rice is perfect on the side.
Ingredients
Ground cumin
1¾ tsp
Table salt
¾ tsp
Ground cinnamon
¼ tsp
Ground cinnamon
⅛ tsp
Black pepper
¼ tsp
Black pepper
⅛ tsp
Cayenne pepper
⅛ tsp, or to taste
Uncooked bone in skinless chicken thigh
16 oz, 4 thighs
Olive oil
1 tsp
Uncooked onion
1 medium, chopped
Garlic
2 clove(s), minced
Fresh ginger
1 tsp, minced peeled fresh
Canned diced tomatoes
14½ oz
Uncooked butternut squash
1 pound(s), chunks
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Cilantro
¼ cup(s), leaves
Almonds (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp, whole, sliced, toasted
Lime
1 item(s), small size, cut into 4 wedges
Instructions
1
Mix together 1 1/2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and cayenne in cup; sprinkle all over chicken. Transfer to 5- or 6-quart slow cooker.
2
Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 3 minutes. Stir in garlic, ginger, and remaining 1/4 teaspoon cumin,1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoonpepper; cook, stirring constantly, until fragrant, about 30 seconds.
3
Stir tomatoes into onion mixture and bring to boil. Add to slow cooker along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2–3 hours on High or 4–6 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.
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