Spiced Chicken with Carrot Couscous  yellow_icon

Serves 4 • Cooking Time 2 to 3 hours on Low • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Looking for an alternative to the classic pairing of chicken and rice, we turned to the flavors and ingredients of Morocco for inspiration. We made a Moroccan spice rub by blooming garlic, garam masala, and turmeric with a small amount of olive oil in the microwave. For a paste thin enough to spread on the chicken we whisked 1 tablespoon of orange juice into the mixture, which also added great flavor. To complete our meal with an easy but flavorful side, we stirred couscous, shredded carrots, and some of our spiced cooking liquid into the slow cooker while the chicken rested. After just 10 minutes, the couscous had cooked through and was ready to be served. A quick vinaigrette brought freshness and acidity when drizzled over both the chicken and couscous. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1

cup chicken broth, plus extra as needed

2

tablespoons extra-virgin olive oil

3

garlic cloves, minced

1

teaspoon garam masala

¼

teaspoon ground turmeric

½

cup orange juice

4

(12-ounce) bone-in split chicken breasts, skin and ribs removed, trimmed of all visible fat

Salt and pepper

2

carrots, peeled and shredded

1

cup couscous

3

tablespoons minced fresh cilantro

1

tablespoon sherry vinegar

2

tablespoons sliced almonds, toasted

1. Pour broth into slow cooker. Microwave 1 teaspoon oil, garlic, garam masala, and turmeric in bowl until fragrant, about 30 seconds. Stir in 1 tablespoon orange juice and let mixture cool slightly. Rub chicken with spice mixture and season with salt and pepper. Nestle chicken into slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

2. Transfer chicken to serving platter and tent loosely with aluminum foil. Strain cooking liquid into 2-cup liquid measuring cup. Reserve 1 cup strained cooking liquid and discard remaining liquid; or add extra hot broth as needed to measure 1 cup. Stir reserved liquid, carrots, and couscous into now-empty slow cooker, cover, and cook on high until couscous is tender, about 10 minutes.

3. Meanwhile, whisk remaining 5 teaspoons oil, remaining 7 tablespoons orange juice, cilantro, vinegar, and ⅛ teaspoon salt together in bowl. Add almonds and 3 tablespoons dressing to cooked couscous and fluff with fork to combine. Season with salt and pepper to taste. Serve chicken with couscous and remaining dressing.

Per serving:
Cal 510
Fat 14g
Sat Fat 2.5g
Chol 130mg
Carb 42g
Protein 51g
Fiber 4g
Sodium 610mg
*To reduce sodium level to 520mg, use unsalted broth.