Spend less time in the kitchen and more time entertaining guests with this slow cooker recipe. This mouth-watering slow cooker recipe is made with apricots, chicken and Pure Leaf Unsweetened Lemon flavor Iced Tea.
Ingredients
For the Chicken:
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 2 pounds skinless, bone-in chicken thighs (about 6 thighs)
- 4 carrots, cut into 1/2-inch rounds
- 1 medium onion, sliced
- 1/2 cup Pure Leaf Unsweetened Lemon flavor Iced Tea
- 1/2 cup chicken broth
- 1-2 tablespoon harissa paste
- 1 bay leaf
- 1 15-oz can chickpeas, drained and rinsed
- 1/2 cup pitted green olives
- 1/2 cup dried apricots (unsulfured if possible), chopped
For the couscous:
- 2 cups chicken broth or water
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons unsalted butter
- 2 cups couscous
- 1/4 cup cilantro, chopped, plus more for garnish
- 1/4 cup mint, chopped, plus more for garnish
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- Tea-Pickled Radishes, see recipe above
Instructions
- In a large bowl, combine cumin, cinnamon, ginger and salt. Add chicken, carrots and onion and toss to coat. Transfer to a slow cooker.
- In another large bowl, combine Pure Leaf and broth. Whisk in 1-2 tablespoons harissa paste, to desired level of heat. Pour tea mixture over chicken, add bay leaf, cover and cook on high for 2 hours, according to slow cooker directions.
- Stir in chickpeas, olives, apricots, cover and resume cooking on high until chicken is cooked through and tender, about 1 hour more.
- Meanwhile prepare the couscous: Bring water or chicken broth, salt and butter to a boil. Remove from heat, add couscous, stir and cover for 5 minutes or until liquid is absorbed and couscous is tender. Gently fluff with a fork and transfer to a large bowl. Mix together couscous, 1/4 cup cilantro, 1/4 cup mint, lemon juice and zest. Season with salt to taste.
- When chicken is done, remove the bay leaf. Divide couscous into shallow bowls, spoon chicken, vegetables and juices over top and sprinkle with remaining fresh herbs before serving.
