Name: Moroccan Chicken and Squash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 4 servings
Cuisine: african
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; 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

Courtesy of Food Network Magazine

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Moroccan Chicken and Squash

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