Slow Cooker Spiced Moroccan Chicken with Apricots, Olives and Herbed Couscous
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
Directions
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Line a slow cooker with a slow cooker liner for easy clean up.
In a large bowl, combine cumin, cinnamon, ginger and salt; add chicken, carrots and onion; toss to coat. Transfer to prepared slow cooker.
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.
Stir in chickpeas, olives and apricots; cover; resume cooking on High until chicken is cooked through and tender, about 1 more hour.
Toward the end time cooking the chicken, prepare the couscous:
In a saucepan, bring chicken stock/broth or water, salt and butter to a boil; remove from heat; add couscous; stir; cover for 5 minutes or until liquid is absorbed and couscous is tender. Gently fluff with a fork; transfer to a large bowl.
Mix together couscous, cilantro, mint, lemon juice and zest; season with salt, to taste.
When chicken is done, remove bay leaf.
Divide couscous into shallow bowls, spoon chicken, vegetables and juices over top; sprinkle with remaining fresh herbs. Serve.
6 servings.