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Slow-Cooker Moroccan Chicken, Vegetables & Couscous

Spiced chicken thighs simmer until meltingly tender in a fragrant broth of onions, sweet squash, and dried apricots. The juicy meat and soft vegetables soak up every note of cumin, ginger, and cinnamon.

Recipe and photo by EatingWell, shared here with credit. View the Original

Slow-Cooker Moroccan Chicken, Vegetables & Couscous
Total
4 hr 32 min
Prep
25 min
Cook
4 hr 7 min
Serves
8

Nutrition per Serving

Calories
496
Protein
43g
Carbs
49g
Fat
15g
Fiber
7g
Sugar
7g
Sodium
453mg

Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons kosher salt
  • 8 bone-in, skinless chicken thighs (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 cup refrigerated prechopped yellow onions (about 4 ounces)
  • 3 cups refrigerated prechopped peeled butternut squash (about 16 ounces)
  • 1 cup unsalted chicken stock
  • 1/2 cup dried apricots, halved (about 3 ounces)
  • 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1 3/4 cups uncooked whole-wheat couscous
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon Fresh cilantro leaves

Instructions

  1. Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.
  2. Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.
  3. Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.