Servings: 6
Prep time: 10 min Cooking time: 4 hours
Ingredients
1 tsp sweet paprika
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp kosher salt
1/4 tsp black pepper
1 pound chicken breasts, boneless & skinless
3 Tbsp olive oil, divided
2 garlic cloves, minced
1/2 yellow onion, finely diced
1 cup cooked whole wheat pearl couscous
1 can (14.5 ounces) chickpeas, rinsed and drained
1/4 cup dried apricots, diced
1 1/2 cups chicken broth
Juice and zest of one lemon
1/4 cup finely chopped parsley
Directions
1. In a small bowl, mix paprika, turmeric, cumin, ginger, salt, and pepper.
2. Coat chicken with spices on all sides. Set aside on a plate.
3. Add 2 tablespoons of olive oil to the slow cooker.
4. Select the sauté mode on the slow cooker. Add chicken and sauté until slightly brown on each side. Set chicken aside on a plate.
5. Add the remaining 1 tablespoon of olive oil to the pot. Stir in the garlic and onions. Sauté for 2 minutes, stirring slowly.
6. Mix in the apricots, chickpeas, broth, lemon zest and juice, and chicken.
7. Close the lid. Cook on high for 4 hours or low for 8 hours.
8. About 15 minutes before time is up, make the couscous according to the instructions.
9. Shred the chicken with two forks. Stir in the couscous and sprinkle with parsley. Enjoy.
Notes:
Photo credit: urbanblisslife.com. Recipe inspired by Urban Bliss Life.
