Moroccan Chicken and Veggies

Vegetarians: Skip the chicken and add another can of garbanzo beans.

Ingredients:

4 skinless chicken thighs, cut into 1 cubes (optional)
2 16-oz cans garbanzo beans, drained
15-oz canned tomatoes, cut into 1 cubes (about 2 cups)
1 large red bell pepper, seeded, cut into 1 squares
1 cup chopped red onion
1/4 cup raisins
2 Tbs tomato paste
2 Tbs water
3 cloves garlic, minced
2 tsp instant chicken bouillon
1 1/2 tsp ground cumin
2 Tbs peanut butter
Hot cooked couscous or brown rice (enough for all)

Directions:

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined.

Place chicken pieces on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until chicken is tender. Stir in peanut butter. Serve over couscous or brown rice. Serves 6.

Vegetarians: Skip the chicken and add another can of garbanzo beans.

See other recipes submitted by Chet Day