1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1 cup canned pumpkin
1/4 cup golden raisins
1 tablespoon maple syrup
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
Hot cooked couscous and chopped fresh cilantro
Directions
In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker.
Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
