Ingredients
1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium onion, chopped1 cup chicken broth1/3 cup raisins2 garlic cloves, minced2 teaspoons ground coriander2 teaspoons ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon pepper8 bone-in chicken thighs (about 3 pounds), skin removed2 medium tomatoes, chopped1/2 cup pitted green olives1 tablespoon cornstarch1 tablespoon cold waterHot cooked couscous
Preparation
In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker.
Cover and cook on low until chicken is tender, 6-8 hours, adding tomatoes and olives during the last 20 minutes of cooking.
Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir until thickened, 2 minutes. Serve with chicken, vegetables and couscous.
