Slow-Cooker Moroccan-Spiced Chicken Thighs With Couscous

slow-cooker-moroccan-spiced-chicken-thighs-couscous
Photo by Johnny Miller
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 12 g (3 g saturated fat)
    • Cholesterol 90 mg
    • Sodium 650 mg
    • Protein 25 g
    • Carbohydrate 36 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 57 mg

Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4- 
to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.

Cover and cook on low for 6 to 7 hours 
or on high for 3 to 4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.

Ten minutes before serving, prepare the couscous according to 
the package directions.

Ingredients

  1. Check 1 teaspoon ground cumin
  2. Check 1 teaspoon ground coriander
  3. Check ¾ teaspoon cinnamon
  4. Check Kosher salt and black pepper
  5. Check pounds boneless, skinless chicken thighs
  6. Check 1 14.5-ounce can diced tomatoes, drained
  7. Check 1 pound large carrots, cut into 1-inch pieces
  8. Check cup pitted black olives
  9. Check 1 cup whole-wheat couscous
  10. Check Fresh cilantro, for serving

Directions

  1. Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4- 
to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.
  2. Cover and cook on low for 6 to 7 hours 
or on high for 3 to 4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.
  3. Ten minutes before serving, prepare the couscous according to 
the package directions.
  4. Serve the chicken and vegetables over the couscous, topped with the cilantro.


Total Time: 3 hours, 15 minutes to 7 hours, 15 minutes