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Prep Time:25 minsAdditional Time:4 hrsTotal Time:4 hrs 25 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:4 hrsTotal Time:4 hrs 25 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 25 mins
Total Time:
4 hrs 25 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½teaspoonground cumin½teaspoonground ginger½teaspoonblack pepper¼teaspoonground cinnamon¼teaspooncayenne pepper1 ¼teaspoonskosher salt8bone-in, skinless chicken thighs (about 3 pounds)1tablespoonolive oil1cuprefrigerated prechopped yellow onions (about 4 ounces)3cupsrefrigerated prechopped peeled butternut squash (about 16 ounces)1cupunsalted chicken stock½cupdried apricots, halved (about 3 ounces)1(15 ounce) cancan no-salt-added chickpeas (garbanzo beans), drained and rinsed1 ¾cupsuncooked whole-wheat couscous¼cuptoasted sliced almonds1tablespoonFresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
½teaspoonground cumin
½teaspoonground ginger
½teaspoonblack pepper
¼teaspoonground cinnamon
¼teaspooncayenne pepper
1 ¼teaspoonskosher salt
8bone-in, skinless chicken thighs (about 3 pounds)
1tablespoonolive oil
1cuprefrigerated prechopped yellow onions (about 4 ounces)
3cupsrefrigerated prechopped peeled butternut squash (about 16 ounces)
1cupunsalted chicken stock
½cupdried apricots, halved (about 3 ounces)
1(15 ounce) cancan no-salt-added chickpeas (garbanzo beans), drained and rinsed
1 ¾cupsuncooked whole-wheat couscous
¼cuptoasted sliced almonds
1tablespoonFresh cilantro leaves
DirectionsStir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.Originally appeared: Everyday Slow Cooker
Directions
Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.
Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.
Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.
Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)496Calories15gFat49gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
