- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 2 lbs. boneless, skinless chicken thighs, trimmed of fat
- 2 medium carrots, sliced
- 1 small onion, sliced
- 1/3 cup raisins
- 1/4 cup pimento-stuffed green olives, sliced
- 1 quart of chicken broth
Combine cumin, ginger, cinnamon, and cayenne in a small bowl. Combine chicken and spice mixture in the slow cooker. Stir in remaining ingredients.
Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until vegetables are tender. Break chicken into bite-size pieces with a wooden spoon.
Serve, if desired, with hot cooked whole-wheat couscous, lemon wedges, and chopped parsley.