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Moroccan Braised Chicken

Thighs and Minted
Dairy-Free
Couscous with Peas

Moroccan flavors of turmeric and cumin are slow cooked into the
juicy chicken thighs for a fall-of-the-bone result that’s delicious
served over mint- and pea-studded couscous. Making this dish in
a slow cooker is an easy, efective way to cook it. Slow cookers are
often associated with cold weather months, but they are great for
hot weather cooking, too! They prevent the need to heat up the
oven so you keep your kitchen cool.

Cooking Tip: If you don’t want to use a slow cooker for this recipe,
you can easily use a Dutch oven instead. Add the seasoned broth
mixture to the Dutch oven after you’ve browned the chicken.
Cook the chicken thighs on the stove top over medium-low heat
for 1 hour or until the thighs and dates are tender and done.

For the chicken thighs: For the couscous:
2 pounds skinless bone-in 2 cups uncooked 100% whole-
chicken thighs wheat couscous
½ teaspoon salt 2 cups frozen green peas
½ teaspoon freshly ground 2 tablespoons chopped
black pepper fresh mint
2 tablespoons coconut oil 1 tablespoon freshly squeezed
2 garlic cloves, minced lemon juice
1 tablespoon grated 1 teaspoon fresh lemon zest
fresh ginger ½ teaspoon salt
1 teaspoon ground cumin ½ teaspoon freshly ground
1 teaspoon ground turmeric black pepper
1½ cups chopped pitted dates
1 (14.5-ounce) can reduced-
sodium chicken broth

234 28 Days of Clean Eating