The Slow Cooker: Moroccan Chicken Thighs with Garbanzos and Cumin

Sunday March 22, 2015

This is really a simple tagine, or stew, sort of Moroccan daily home cooking.  We kept this one less spicy, traditionally speaking, although you can add some chopped preserved lemons is you like.  It is sort of like a simple chili.  Serve with a salad with sliced fresh oranges and radishes. End the meal with some Moroccan Mint Tea.


Cooker: Medium or Large Round or Oval

Machine Setting and Cook Time: Low Heat: 6 to 7 hours

Serves 4


  • 2 16-ounce cans garbanzo beans, drained
  • 1 15-ounce can plum tomatoes, cut into 1″ cubes
  • 1 large red bell pepper, seeded, cut into 1″ squares
  • 1 medium red onion, chopped
  • 1/4 cup golden raisins
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 1/2 teaspoon ground cumin
  • Pinch of sweet paprika
  • 4 boneless skinless chicken thighs, cut into 1″ cubes
  • 2 tablespoons peanut butter, almond butter, or cashew butter
  • 3 tablespoons chopped cilantro
  • Hot cooked couscous or brown rice


Place the garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin, and paprika in the crock; stir well. Scatter the chicken pieces over the top of bean mixture. Cover and cook on LOW for 6 to 7 hours, until chicken is tender and cooked through. Stir in the nut butter. Serve hot sprinkled with the cilantro.

Excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2005, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site

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