Slow Cooker Mediterranean Chicken and Vegetables

Ingredients

For 8 servings

• •1 c. à café ground turmeric
• •1 c. à café ground ginger
• •1 c. à café ground coriander
• •1 c. à café salt
• •0.25 c. à café ground cumin
• •0.25 c. à café cayenne pepper
• •8 bone-in chicken thighs, skin removed
• •1 (15 ounce) can chickpeas, drained
• •1 (14.5 ounce) can diced tomatoes, undrained
• •12 marinated artichoke hearts, drained
• •4 large carrots, chopped
• •4 large garlic cloves, halved
• •1 (3 inch) piece cinnamon stick
• •1 c. à soupe olive oil, or more as needed
• •1 large sweet onion, halved and thinly sliced
• •0.5 lb green beans, trimmed and halved
• •1 red bell pepper, seeded and cut into 1-inch pieces
• •0.25 tasse coarsely chopped cilantro
• •3 tasse water
• •2 tasse couscous

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.