Moroccan Chicken Thighs 4 bone-in skinless chicken thighs 2 teaspoons smoked paprika 1 teaspoon olive oil ¼ cup water ½ teaspoon cinnamon 1 teaspoon ground cumin ½ teaspoon black pepper ¼ teaspoon ground turmeric Dash of ground allspice 1 cup water ¼ cup raisins ¾ cup uncooked whole wheat couscous ¼ cup shredded carrots In a small bowl, stir together: paprika, cumin, cinnamon, black pepper, turmeric, and allspice. Sprinkle over both sides of the chicken. Using fingers, press gently so seasoning adheres to chicken. In a medium non-stick skillet, heat oil over medium-high heat. Cook chicken for 3-5 minutes per side, or till brown. Place in slow cooker. Pour ¼ cup cold water in skillet. Bring to boil, scraping sides to dislodge browned bits. Pour over chicken. Cook chicken on Low 4-6 hours, or High 2-3 hours. About 10 minutes before serving, in a small saucepan, bring 1 cup water to a boil over high heat. Add couscous, raisins and carrots. Remove from heat. Let stand, covered, 5 minutes, or till water is absorbed. Fluff with a fork. Spoon couscous/raisins onto serving plates. Top with chicken. Serve. I have noted: 3.5 quart slow cooker is adequate for this recipe. |