2 to 3poundsbutternut squash, peeled and cut into 1-inch chunks (5 to 6 cups cubed squash)
1cupgolden raisins
1cuplow sodium or unsalted chicken broth
For Serving:
2boxes(10 oz.) couscous, cooked according to package directions
2tablespoonschopped fresh cilantro or parsley, to garnish
¼cuptoasted almond slices, to garnish
Instructions
In a small bowl, stir together olive oil, garlic, cinnamon, cumin, cardamom, cayenne, turmeric, salt and pepper.
Put chicken thighs into a large slow cooker and rub oil mixture all over chicken thighs.
Add squash, raisins and chicken broth on top of chicken. Cover and cook on low for 8 hours, or on high for 4 hours.
About 15 minutes before serving, prepare couscous according to package directions.
Serve chicken mixture over couscous and garnished with fresh herbs and toasted almond slices.
Video
Notes
Instead of couscous, substitute quinoa, rice, or cauliflower rice.
Don't have exactly 8 chicken thighs? This recipe will easily accommodate more or less chicken. You can also substitute boneless chicken thighs or boneless skinless chicken breasts.
Vegetarian: Omit chicken, use vegetable broth, and add 2 cans chickpeas, rinsed and drained.