Slow Cooker Mediterranean Chicken and Vegetables

Name: Slow Cooker Mediterranean Chicken and Vegetables
Total time: 385
Yield: 8
Ingredients: 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground coriander; 1 teaspoon salt; 0.25 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 8 bone-in chicken thighs, skin removed; 1 (15 ounce) can chickpeas, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 12 marinated artichoke hearts, drained; 4 large carrots, chopped; 4 large garlic cloves, halved; 1 (3 inch) piece cinnamon stick; 1 tablespoon olive oil, or more as needed; 1 large sweet onion, halved and thinly sliced; 0.5 pound green beans, trimmed and halved; 1 red bell pepper, seeded and cut into 1-inch pieces; 0.25 cup coarsely chopped cilantro; 3 cups water; 2 cups couscous

Recipe by DEBMCE4 from allrecipes.com

Dinner 6 Hr. 25 Mins.

Ingredients

8 servings

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1 teaspoon ground turmeric
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1 teaspoon ground ginger
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1 teaspoon ground coriander
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1 teaspoon salt
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0.25 teaspoon ground cumin
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0.25 teaspoon cayenne pepper
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8 bone-in chicken thighs, skin removed
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1 (15 ounce) can chickpeas, drained
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1 (14.5 ounce) can diced tomatoes, undrained
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12 marinated artichoke hearts, drained

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4 large carrots, chopped
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4 large garlic cloves, halved
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1 (3 inch) piece cinnamon stick
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1 tablespoon olive oil, or more as needed
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1 large sweet onion, halved and thinly sliced
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0.5 pound green beans, trimmed and halved
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1 red bell pepper, seeded and cut into 1-inch pieces
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0.25 cup coarsely chopped cilantro
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3 cups water
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2 cups couscous

Instructions

Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
Cover the slow cooker and cook on Low for approximately 2 hours.
Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.