Ingredients:

8-10 (3 pounds) bone-in chicken thighs, skin removed

1 onion, coarsely chopped

2 tablespoons tomato paste

1 pint cherry or grape tomatoes

1 medium to large zucchini, sliced

2 carrots, sliced

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 inch ginger root, peeled and finely minced

1/4 teaspoon cayenne pepper

1/2 teaspoon salt and freshly ground black pepper

1/3 cup chicken stock, low-sodium preferred

1 (15-ounce) can garbanzo beans/ chickpeas, drained and rinsed

1 bell pepper, stemmed, seeded, and sliced

1/2 cup dried, chopped dates

1/2 cup green olives

4 cups cooked wholewheat couscous

Directions:

1. Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the Slow cooker and stir.

2. Add the chickpeas, dried fruit, chicken, and salt and pepper.

3. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through.

Bon Appetit!