Late-Cooker Moroccan Hen, Greens & Couscous

Ingredients

• ½ teaspoon ground cumin

• ½ teaspoon ground ginger

• ½ teaspoon black pepper

• ¼ teaspoon ground cinnamon

• ¼ teaspoon cayenne pepper

• 1 ¼ teaspoons kosher salt

• 8 bone-in, skinless chicken thighs (about 3 pounds)

• 1 tablespoon olive oil

• 1 cup refrigerated prechopped yellow onions (about 4 oz)

• 3 cups refrigerated prechopped peeled butternut squash (about 16 oz)

• 1 cup unsalted chicken inventory

• ½ cup dried apricots, halved (about 3 oz)

• 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed

• 1 ¾ cups uncooked entire-wheat couscous

• ¼ cup toasted sliced almonds

• 1 tablespoon Original cilantro leaves

1. Skedaddle together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a diminutive bowl. Rub the spice mixture in every single place the chicken. Heat the oil in a splendid nonstick skillet over medium-excessive. Add the chicken to the skillet, and prepare dinner on 1 aspect unless well browned, about 6 minutes; turn the chicken over, and prepare dinner 1 minute. Switch the chicken to a 5- to 6-quart sluggish cooker. Add the onions to the skillet, and prepare dinner, stirring on the total, unless gentle, about 4 minutes. Spoon the onions around the chicken within the sluggish cooker.

2. Skedaddle the squash, inventory, apricots, chickpeas, and final 1/2 teaspoon salt into the sluggish cooker. Cowl and prepare dinner on LOW unless the chicken is cooked by and the vegetables are gentle, about 4 hours.

3. Prepare the couscous in line with the equipment instructions, omitting the salt and rotund. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.

Nutrition Info (per serving)