Ingredients

The following ingredients have 5 Servings
  • 3 pounds bone-in chicken thighs (or combination of thighs and drumsticks, skin removed, 8 to 10 pieces)
  • 1 onion (coarsely chopped)
  • 2 tablespoons tomato paste
  • 1 pint cherry tomatoes (or grape tomatoes)
  • 1 zucchini (medium to large, sliced)
  • 2 carrots (sliced)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 inch ginger root (peeled and finely minced or 1/2 teaspoon ginger powder)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/3 cup chicken stock (low-sodium preferred)
  • 15 ounces garbanzo beans (can, drained and rinsed or chickpeas)
  • 1 bell pepper (stemmed, seeded, and sliced)
  • 1/2 cup raisins (dried, chopped dates or whole)
  • 1/2 cup green olives
  • 4 cups whole-wheat couscous (or brown rice, cooked, to serve)

Instruction

  • Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the slow cooker and stir. Add the chickpeas, dried fruit, chicken, and salt and pepper.
  • Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through.