Moroccan Chicken Thighs with Chickpeas
6 chicken thighs
1/2 tbsp olive oil
2-16 oz cans garbanzo beans, rinsed and drained
1-15 oz can diced tomatoes
1 large red bell pepper, seeded and largely diced
1 medium sized red onion
1/4 cup golden raisins
2 tbsp tomato paste
2 tbsp water
1 1/2 tsp ground cumin
pinch of paprika
2 tbsp creamy peanut butter
hot cooked couscous or brown rice
- In a medium pan, heat olive oil. Brown chicken thighs on both sides.
- Put garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin, and paprika into a crockpot; stir well. Place browned chicken on top. Cover and cook on low 4-6 hours, until chicken is cooked through and tender.
- Remove chicken. Stir peanut butter into vegetables in crockpot. Serve with hot couscous or rice.