Slow Cooker

Moroccan Chicken Thighswith Chickpeas and Cumin is for Dinner.

Moroccan Chicken Thighswith Chickpeas and Cumin takes 20 minutes to prepare.

Moroccan Chicken Thighswith Chickpeas and Cumin takes 420 minutes to cook.

Moroccan Chicken Thighswith Chickpeas and Cumin makes 6 servings.

The ingredients for Moroccan Chicken Thighswith Chickpeas and Cumin are:

1 (16 oz) cans chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 large red bell pepper, sliced into strips
1 medium onion, chopped
1/4 cup golden raisins
2 tablespoons no salt added tomato paste
2 tablespoons water
1 1/2 teaspoons ground cumin
Pinch of paprika
1 lb boneless skinless chicken thighs, cut into 1" cubes
2 Tbsp no sugar added peanut butter

FOR SERVING:

1 cup white rice, cooked
3 tablespoons chopped fresh cilantro

Here is how you make Moroccan Chicken Thighswith Chickpeas and Cumin:

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

The nutritional information for Moroccan Chicken Thighswith Chickpeas and Cumin is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Moroccan Chicken Thighswith Chickpeas and Cumin is Low Fat