Adapted from Food Network
Slow-Cooker Moroccan Chicken Stew
- Serves: 2
- Cook Time: 30 minutes
- 1 teaspoon Ras el Hanout
- Kosher salt
- 4 pound bone-in chicken thighs, skins removed
- 0.5 medium butternut squash, cut into 2" chunks
- 1 package chickpeas, rinsed
- 1 jar whole peeled tomatoes with juices, broken up with hands
- 0.75 cup raisins
- 8 medium carrots, cut into 1.5" pieces
- 3 medium onions, halved and cut into wedges
- 2 whole dried red chilis
- Combine the ras el hanout and 4 teaspoons salt in a small bowl. Season the chicken thighs with half the salt mixture in the bottom of a 5-quart slow cooker.
- In a large bowl, toss the squash, chickpeas, tomatoes, raisins, carrots, onions and chilis with the remaining spiced salt. Pour the vegetables over the chicken (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
- Spoon the vegetables and broth into bowls. Remove and discard the chicken bones and place the meat on top of the vegetables.