Directions
- 1Place chicken thighs, cubed sweet potato, carrots, and red onion in a crock-pot.
- 2In a bowl, mix olive oil, balsamic vinegar, oregano, sumac, cumin, salt and pepper.
- 3Pour the mixture over the ingredients in the crock-pot.
- 4Cook for 4-5 hours.
- 5Meanwhile, prepare the couscous: in a saucepan, combine water, olive oil, salt, and couscous.
- 6Bring the water to a boil, then turn off the heat, cover, and let it sit for 10-15 minutes until the couscous is fluffy.
- 7Add cinnamon and lemon juice to the cooked couscous; mix well.
- 8Add the cooked couscous to the crock-pot and mix.
- 9Serve and enjoy!
Ingredients
- 4 bone-in chicken thighs
- 0.5 kg sweet potato, cubed
- 4 small carrots
- 1 medium red onion
- 200 g fine corn couscous
- 1 lemon juice
- 400 ml water
- 4 tablespoons olive oil
- 1 finger grated ginger
- 1 tablespoon balsamic vinegar
- 1 teaspoon oregano
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 pinch pepper
Equipment
crock-potwooden cutting boardvegetable peelersmall bowlmeasuring spoonssaucepan with lid
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