Slow Cooker Mediterranean Chicken and Vegetables

Method

1. 1

   Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.

2. 2

   Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.

3. 3

   Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.

4. 4

   Cover the slow cooker and cook on Low for approximately 2 hours.

5. 5

   Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.

6. 6

   Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.

7. 7

   Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Nutrition

calories

465 kcal

fatContent

13 g

fiberContent

9 g

sugarContent

5 g

sodiumContent

734 mg

proteinContent

30 g

cholesterolContent

70 mg

carbohydrateContent

57 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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