Somehow I never manage to take pictures of this recipe, it always gets eaten so quickly that there isn't time to snap a picture.

Ingredients

2 tablespoons extra virgin olive oil
3 cloves of garlic, minced
4 teaspoons ground cinnamon
1 and 1/2 teaspoons ground cumin
1 and 1/2 teaspoons ground cardamom
1/8 teaspoon cayenne pepper
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 family pack Chicken Thighs - bone-less, skin-less
one butternut squash, peeled and diced into bite-sized pieces
1 cup of golden raisins
1 cup reduced-sodium or salt-free chicken broth
couscous, cooked according to package directions
2 tablespoons chopped fresh cilantro or parsley, to garnish
1/4 cup toasted almond slices, to garnish

Directions

1. In a small bowl, stir together olive oil, garlic, cinnamon, cumin, cardamom, cayenne, turmeric, salt and pepper.

2. Put chicken thighs into a large slow cooker and rub spice/oil mixture all over chicken thighs.

3. Add squash, raisins and chicken broth on top of chicken. Cover and cook on low for 8 hours.

4. Serve chicken mixture over couscous and garnished with fresh herbs and toasted almond slices.

Serve with

• Cucumber Raita Salad
• Couscous