Moroccan Chicken with Couscous

Because most of this recipe is cooked in a crock pot this recipe is an all-in-one meal. You will find this recipe very rewarding for the amount of effort. It takes about 20 minutes to prepare and 4 or 8 hours to cook. It is healthy and very tasty!

INGREDIENTS:

• 1 (12-oz) bag frozen or fresh butternut squash cubes
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 tsp minced garlic
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup chicken broth
• ½ cup raisins
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp cinnamon
• ¾ tsp salt
• ¼ tsp cayenne
• 3 lb bone-in, skinless chicken thighs or legs
• 1 (10-oz) box couscous
• ½ cup pitted black olives, halved

DIRECTIONS:

1. In a large slow cooker, combine squash, tomatoes, onion, garlic, chickpeas, broth, and raisins. In a small bowl, stir together coriander, cumin, cinnamon, salt, and cayenne. Rub spice mixture into chicken.
2. Arrange chicken in a single layer atop vegetables in slow cooker. Cover and cook for 4 hours on high or 8 hours on low.
3. Prepare couscous according to package directions. Fluff with a fork. Stir olives into slow cooker. Serve chicken and vegetables with couscous.