There are two ways we make it one where you use chicken thighs with the skin on (more work) and one with out. We use bone-in thighs either way.
If using thighs with skin: Mix 1/4c flour, some salt and pepper on a plate. Coat 6 thighs in the mixture and shake off excess. In a skillet, brown the thighs skin side down first in olive oil for 7-10 minutes until browned. Turn and do 2-3 more minutes. Place in slow cooker. You will probably have to do it in 2 batches.
If using thighs with no skin, skip the whole thing and just put them in the slow cooker raw.
Regardless of which way you do it, with just a little oil in the pan, add 2t ground cumin and 1.5t cayenne (if you did not brown chicken, add 2T flour). Once fragrant, add 2c chicken broth. Bring to a boil scraping up browned bits in pan. Dump over chicken in slow cooker.
Add 1/2c chopped italian parsley, 2 cloves garlic, 1 large can diced tomatoes, and 4 lemon quarters.
Cook on low for 4 hours (though I often let it go longer since 4 hours is not very convenient. Then add 1 can drained chickpeas and cook 1 hour longer. Serve over cous cous with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 609 (58%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 306.7mg||94 %|
|Sodium 1279.6mg||44 %|
|Potassium 1077.7mg||28 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 20.7g|
|Protein 81.3g||116 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1048
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.