Wednesday, September 22, 2010

Slow Cooker Chicken Tagine

Mmm...butternut squash in a slow cooker with chicken and chick peas. Moroccan food made easy.

We enjoyed this and I was pleased to find a way to use butternut squash in a slow cooker. It was a nice stew and was great over couscous. The olives over top are optional--we put them on top the first time around, but not for the leftovers. M was a little hesitant about the squash, which was just fine with Little I who had all of his plus all of M's squash. M stuck to the chicken.

This is a great dump and cook slow cooker meal--which are my favorite kind. No sauting anything before hand--the only work is peeling and cutting the butternut squash into chunks.

This serves 6.

Slow Cooker Chicken Tagine
adapted from

1 (1 1/2 lb) butternut squash, peeled and cut into 1" - 1 1/2" chunks
2 medium tomatoes, coarsely chopped or 1 c canned diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 (15-oz) can chickpeas (garbanzo beans), drained and rinsed
1 c chicken broth
1/3 c raisins
2 t coriander
2 t cumin
1/2 t cinnamon
1/2 t salt
1/4 t pepper
3 lbs (bone-in) chicken thighs, skins removed
10 oz couscous
1/2 c green olives, pitted (optional)

In a 6-qt slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In a separate, small bowl, combine coriander, cumin, cinnamon, salt, and pepper. Rub spice mixture all over chicken thighs. Place thighs on top of vegetable mixture. Cover and cook on low for 8 hours or on high for 4 hours.

About 10 minutes before serving, prepare couscous according to pkg directions. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.

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