Moroccan Chicken Thighs with Almond Couscous and Peas

kid friendly dinners

Moroccan Chicken Thighs paired with Diamond Collection Chardonnay wine for the parents and apple juice for the little ones.

Spiced chicken with couscous and peas on a white plate on top of a blue napkin with tassels.

20min Prep, 5H Cook, 5H20min Total

Ingredients

3 lb bone-in chicken thighs, skinned
¾ tsp salt
¾ tsp pepper
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1¼ cups coarsely chopped pitted dates
1½ cups low-sodium chicken broth

Instructions

Sprinkle chicken with salt and pepper. Brown chicken, in batches, in hot oil in a large deep skillet 2 to 3 minutes per side.
Place chicken in a lightly greased 5- to 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

2 cloves garlic, minced
1 Tbsp olive oil
1¼ cups low-sodium chicken broth
2 cups frozen green peas
½ tsp salt
½ tsp pepper
1½ cups whole wheat couscous
1 (4-oz) pkg sliced almonds
2 Tbsp chopped fresh parsley

Side Dish Instructions

Sauté garlic in hot oil in a medium saucepan over medium heat; add broth, peas, salt, and pepper. Bring to a boil; remove from heat.
Stir in couscous; cover and let stand 5 minutes.
Toast nuts in a dry skillet over medium heat until fragrant.
Fluff couscous with a fork; fold in nuts and parsley.

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