Slow Cooker Moroccan Chicken Thighs with Butternut Squash, Apricots, Olives & Couscous

Step 1

Place spices in a medium bowl and stir to combine.

Step 2

Pat chicken dry with paper towels and add to the bowl with the spices. Toss to coat, then using your fingers, rub spices into the chicken.

Step 3

Preheat a large skillet over medium-high heat.

Step 4

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken in a single layer and cook, flipping once, until golden brown 6-8 minutes (the chicken won't be cooked all the way through). Remove to a plate.

Step 5

Meanwhile, wash, dry, trim, and peel squash; halve lengthwise, scrape out the seeds, and medium dice. Place in a 4-quart slow cooker insert.

Step 6

Peel, halve, and slice onion crosswise into ¼-inch thick half-moons. Add to the insert with the squash.

Step 7

Peel and halve garlic. Add to the insert, along with broth, then stir to combine.

Step 8

Add chicken to the insert, arranging on top of the squash mixture. Cover and cook until squash is tender, chicken is cooked through, and sauce has thickened, 4-6 hours on low or 2-3 hours on high.

Step 9

About 15 minutes before the chicken is done, place additional broth in a medium saucepan and bring to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes, then fluff with a fork.

Step 10

Meanwhile, roughly chop apricots and olives.

Step 11

When the chicken is done, carefully transfer thighs to a plate, leaving the squash and cooking juices behind. Add apricots and olives to the insert, then stir to combine.

Step 12

To serve, divide couscous, chicken, squash, and sauce between plates or bowls. Enjoy!