Moroccan Chicken and Veggies

Contributed By: Kay Davis

Ingredients:

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)




Method:

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.




Helpful Hints:

Note from Kay. Red peppers are at times prohibitively expensive. You may use green peppers or any other color that you may have.





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