Moroccan Chicken Thighswith Chickpeas and Cumin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (16 oz) cans chickpeas, rinsed and drained1 cup cherry tomatoes, halved1 large red bell pepper, sliced into strips1 medium onion, chopped1/4 cup golden raisins2 tablespoons no salt added tomato paste2 tablespoons water1 1/2 teaspoons ground cuminPinch of paprika1 lb boneless skinless chicken thighs, cut into 1" cubes2 Tbsp no sugar added peanut butterFOR SERVING:1 cup white rice, cooked3 tablespoons chopped fresh cilantro
1. Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water,cumin, and paprika in a slow cooker; stir well. Scatter the chicken over the top. Cover and cook on LOW 7 hours.
2. Stir in the peanut butter. Serve hot over the rice, garnished with fresh cilantro
Serving Size: Makes 6 servings
2. Stir in the peanut butter. Serve hot over the rice, garnished with fresh cilantro
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 251.8
- Total Fat: 6.7 g
- Cholesterol: 56.7 mg
- Sodium: 380.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.3 g
- Protein: 19.4 g
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