1 1/2 lb peeled butternut squash, cut in 1 inch chunks (about 4 cups)
1 lb skinless, boneless chicken thighs, fat trimmed, cut in 1 inch chunks
1 large red bell pepper, cut in 1 inch pieces
1/2 cup tomato salsa
1 can (14 1/2 oz) diced tomatoes in juice
1/4 cup raisins
1/2 tsp each cumin, minced garlic, and salt
1/4 tsp ground cinnamon
1 can (15 oz) chickpeas, rinsed
1/4 cup chopped fresh parsley
Serve with couscous
1. Mix all ingredients except chickpeas and parsley in a 3 qt or larger slow cooker.
2. Cover and cook on high 4-5 hours or on low 7-9 hours until chicken and vegetables are tender.
3. Stir in chickpeas and parsley. Serve over couscous.
Marty Hernandez
