Sunday, March 18, 2007

Moroccan Chicken Thighs with Chickpeas and Cumin

This is another crockpot adventure, and it is awesome; so simple and so delicious. This recipe came from a book that I've posted about before, Not Your Mother's Slow Cooker Cookbook.

Does anyone else feel like they are cheating when the cook in a slow cooker? I always feel as if I haven't put enough elbow grease into the meal, even though it always tastes amazing, I somehow feel as if I've cheated CB out of a real home cooked meal. Does anyone else feel like this?

Two 16-ounce cans chickpeas (garbanzo beans) rinsed and drained
One 15-ounce can whole plum tomatoes, drained and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium onion chopped
1/4 c golden raisins
2 tbsp tomato paste
2 tbsp water
1 1/4 tsp ground cumin
pinch of paprika
4 boneless, skinless chicken thighs (I used 6)
2 Tbsp cream peanut butter, almond butter, or cashew butter

For Serving:
Hot cooked couscous or brown rice
3 Tbsp chopped fresh cilantro

1. Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin and paprika in the clow cooker; stir well. Scatter the chicken on top. Cover and cook on LOW until the chicken is tender and cooked through, 6-7 hours.

2. Stir in the nut butter. Serve hot over couscous, garnished with cilantro.

Rating = So Damn Good


Patricia Scarpin said...

I first tried chickpeas not too long ago and now I'm addicted to them.

Great recipe, JB!

btw - I love the title of the book. :)

wheresmymind said...

I have a recipe for something like this that I've been waiting a few weeks (while I make some preserved lemons) to try!

Judy said...

Holy cow, this sounds amazing! A lot of good sounding crockpot recipes require more than one step, like browning, and adding ingredients after 3 hours, etc. I don't have time for that; that's why I got a crockpot in the first place, so I could just throw it all together and go to work. Can't wait to try this one.

tammy said...

How funny. I'm waiting on some preserved lemons, too, for a similar dish. Do we have the same cookbook, wheresmymind?

I think we should take the guilt out of it. Just call it braising and everyone should be very impressed.

Anonymous said...

Making this tonight for the first time. Glad to hear it's so good!