Moroccan Chicken and Squash

Total Time:
4 hr 15 min
Prep:
15 min
Cook:
4 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
  • 1 large turnip, peeled and cut into large chunks (about 2 cups)
  • 1 leek (white and light green parts only), chopped
  • 1/2 cup golden raisins
  • 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
  • Kosher salt and freshly ground pepper
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Grated zest and juice of 1 lemon
  • Couscous, for serving
  • Fresh cilantro, for topping
Directions
  • Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.

  • Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.

  • Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

  • Photograph by Christopher Testani


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    Slow-Cooker Meals