⅛ tsp, or to taste
Uncooked bone in skinless chicken thigh(s)
16 oz, 4 thighs
1 medium, chopped
2 medium clove(s), minced
1 tsp, minced peeled fresh
Canned diced tomatoes
Uncooked butternut squash
1 pound(s), chunks
15½ oz, rinsed and drained
¼ cup(s), leaves
2 Tbsp, sliced, toasted
1 item(s), small size, cut into 4 wedges
- 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.
- 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.
- 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.
- Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce.