Ingredients

1 medium (1 1/2-pound) butternut squash, peeled and cut into 2-inch chunks

2 medium tomatoes, coarsely chopped

1 medium onion, chopped

2 clove(s) garlic, crushed with press

1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained

1 cup(s) chicken broth

1/3 cup(s) raisins

2 teaspoon(s) ground coriander

2 teaspoon(s) ground cumin

1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) salt

1/4 teaspoon(s) pepper

3 pound(s) bone-in skinless chicken thighs

1 box(es) (10-ounce) plain couscous

1/2 cup(s) pitted green olives

Preparation

Directions

  1. In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, and ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
  2. About 10 minutes before serving, prepare couscous as label directs.
  3. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.