Braised Moroccan Chicken Thighs
Almond-Zucchini Couscous
Ingredients
- 2½ lb bone-in, skinless chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 cup coarsely chopped pitted dates
- 1½ cups low-sodium chicken broth
Instructions
- Sprinkle chicken with salt and pepper; place in a 5- or 6-quart slow cooker. Add garlic, cumin, turmeric, ginger, dates, and broth.
- Cover and cook on LOW 5 hours or until chicken is tender.
Side Dish Ingredients
- 1 (8.8-oz) pkg Israeli (pearl) couscous
- ¼ cup slivered almonds
- 1 tsp minced garlic
- ¼ cup olive oil, divided
- 3 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp lemon zest
- ½ tsp salt
- 1 (8-oz) pkg sliced zucchini, coarsely chopped
Side Dish Instructions
- Cook couscous, nuts, and garlic in 2 Tbsp oil in a medium saucepan over medium-high heat, stirring constantly, 2 minutes or until couscous is toasted.
- Add broth, oregano, lemon zest, and salt. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is absorbed.
- Meanwhile, sauté zucchini in 2 Tbsp hot oil in a large nonstick skillet over high heat 8 minutes or until tender. Stir zucchini into couscous before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
268
|
260
|
528
|
| Fat (g) | 9 | 12 | 21 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 28 | 7 | 35 |
| Carb (g) | 19 | 32 | 51 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 521 | 232 | 753 |
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