Slow Cooker Chicken Tagine

I really like to cook, especially fun new recipes that I think are healthy and tasty at the same time. I've never shared them on the blog, but maybe I ought to! Last night's Chicken Tagine got rave family reviews, so here it is! Well, all except Nolan. We gave him cut up pieces of the squash on his tray which he squished in his fingers and scrunched up his face, stuck out his little tongue, and shook his head, all without even putting it into his mouth. When we tried to slide in a bite, he dodged us right and left and shook his head vigorously . It was hilarious!

Photo from howstuffworks.com

I was pleasantly surprised to find this Moroccan recipe among the Downhome American types in Good Housekeeping.

Slow Cooker Chicken Tagine

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

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.

*I didn't put in the green olives and I used quinoa instead of couscous, yum!