Moroccan Chicken Thighs with Chickpeas and Cumin

• 2 16-ounce cans chickpeas, rinsed and drained
• 1 15-ounce can whole plum tomatoes, drained and cut into 1-inch cubes
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 1 medium-size red onion
• Chopped 1/4 cup golden raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1/2 teaspoons ground cumin
• Pinch of paprika
• 4 boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons creamy peanut butter, almond butter, or cashew butter
• 1/4 tsp cayenne (optional)

• DIRECTIONS

  • 1
    Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water,cumin, and paprika in the slow cooker; stir well. Scatter the chicken on top. Coverand cook on LOW until the chicken is tender and cooked through, 6 to 7 hours.
  • 2
    Stir in the nut butter. Serve hot over the couscous, garnished with the cilantro.

  NOTES

  Serve over hot cooked couscous or brown rice. Garnish with chopped fresh cilantro. Serve this with a salad with sliced fresh oranges and radishes.

  Source: (Not Your Mother’s Slow Cooker Cookbook)