SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN

Slow-Cooker Chicken Tagine with Pumpkin image

I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 4 servings.

Number Of Ingredients 19

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Ingredients

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1 cup canned pumpkin
1/4 cup golden raisins
1 tablespoon maple syrup
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
Hot cooked couscous and chopped fresh cilantro

Steps:

In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.

Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.