PREP TIME: 10 minutes. TOTAL TIME: 10 minutes, plus slow cooking.
2 pounds carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted if desired
Couscous, for serving (optional)
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high for 4 hours (or on low for 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
Oven method: Preheat oven to 350 degrees. In Step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover and bake until chicken is tender, about 1 1/2 hours to 2 hours. Proceed with Step 2.
Per serving: 462 calories; 19.2 grams fat (4.6 grams saturated fat); 43.5 grams protein; 29.1 grams carbohydrates; 6.9 grams fiber