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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