Ingredients:
8 chicken thighs
2 cups butternut squash, cubed
2 cups chickpeas, canned or cooked
2 cups chicken broth
1 cup green olives, pitted
1 cup tomatoes, diced
1 small onion, finely chopped
1 tsp ground ginger
5 cloves garlic, finely minced
1 tsp salt
1 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cinnamon powder
1/2 tsp red pepper flakes
Cilantro for garnish
Directions:
Combine all ingredients in a slow cooker.
Cook on high for 4 hours.
Take out chicken pieces from the pot after 3 and half hours and shred with two forks.
Place the shredded chicken back in the pot and cook for 30 minutes more.
Serve chicken tangine with rice. Garnish with cilantro.
