Description

This is a North African/Middle Eastern inspired dish that is made in the slow cooker. It makes a mouth watering meal with chicken, apricots, olives and couscous in a wonderful chicken stock, unsweetened tea and a spicy chile paste. Yum!

Ingredients

• Chicken:
• 1 t. cumin
• 1/2 t. cinnamon
• 1/2 t. ground ginger
• 1 t. salt
• 2 lb. skinless, bone-in chicken thighs (about 6 thighs)
• 4 carrots, cut into 1/2 inch rounds
• 1 medium onion, sliced
• 1/2 c. Pure Leaf Unsweetened Lemon flavor Iced Tea
• 1/2 c. chicken stock/broth
• 1-2 T. harissa paste, or to taste (a spicy chile paste widely used in North African and Middle Eastern cooking)
• 1 bay leaf
• 15 oz. can chickpeas, drained and rinsed
• 1/2 c. pitted green olives
• 1/2 c. dried apricots (unsulfured if possible), chopped
• Couscous:
• 2 c. chicken stock/broth or water
• 1 t. salt, plus more for seasoning
• 2 T. unsalted butter
• 2 c. couscous
• 1/4 c. cilantro, chopped, plus more for garnish
• 1/4 c. mint, chopped, plus more for garnish
• 1/4 c. lemon juice
• 1 t. lemon zest

Steps

1. Line a slow cooker with a slow cooker liner for easy clean up.
2. In a large bowl, combine cumin, cinnamon, ginger and salt; add chicken, carrots and onion; toss to coat. Transfer to prepared slow cooker.
3. In another large bowl, combine Pure Leaf tea and stock/broth; whisk in harissa paste, to desired level of heat. Pour tea mixture over chicken; add bay leaf; cover; cook on High for 2 hours.