4 skinless chicken thighs, cut into 1inch cubes (for less fat substitute breasts)
2 16-oz cans garbanzo beans, drained
15-oz canned tomatoes, cut into 1" cubes (about 2 cups)
1 large red bell pepper, seeded, cut into 1 inch squares
1 cup chopped red onion
1/4 cup raisins
2 Tbs tomato paste
2 Tbs water
3 cloves garlic, minced
2 tsp instant chicken bouillon
1 tsp ground cumin
2 Tbs peanut butter
Hot cooked couscous or brown rice (enough for all)
Place garbanzo beans, tomatoes, bell pepper, onion,
raisins, tomato paste, water, garlic, chicken bouillon and
cumin in 5-quart slow cooker. Mix until well combined.
Place chicken pieces on top of bean mixture. Cover. Cook on low heat setting 4 hours or until chicken is tender. Stir in peanut butter. Serve over couscous or brown rice.
Note from Kay. Red peppers are at times prohibitively expensive. You may use green peppers or any other color that you may have.