Slow-Cooker Moroccan Chicken with Orange Couscous

Name: Slow-Cooker Moroccan Chicken with Orange Couscous
Yield: Serves 6;1 cup chicken mixture and 1/2 cup couscous per serving
Ingredients: Cooking spray; 2 medium carrots, cut crosswise into 1/2-inch pieces; 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings; 1 large rib of celery, chopped; 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1 1/2- to 2-inch cubes; 1/3 cup dried plums, coarsely chopped; 1/3 cup dried apricots, coarsely chopped; 1/3 cup golden raisins; 1/3 cup white balsamic vinegar; 2 tablespoons all-purpose flour; 1 cup dry white wine (regular or nonalcoholic); 3 tablespoons firmly packed light brown sugar; 3 medium garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne; 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained; 1/2 cup water; 1/2 cup fresh orange juice; 1 cup uncooked whole-wheat couscous

January 26, 2012

Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together.

Recipe notes

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