Slowcooker Chicken Tangine

I copied this recipe from Good Housekeeping magazine eons ago, but I just got around to trying it. (I've got quite a stockpile of "to try" recipes. I'll never catch up!) I omitted the chickpeas from the original recipe, because I thought that there was already plenty of protein from the chicken and fibre from the squash...plus, I put more squash than called for and didn't think I could fit it all in my crockpot!

I would have preferred it to be more spicy (a reoccurring theme of this pregnancy, it would appear), but my husband loved it.

1 butternut squash, peeled and cut into 2-inch chunks
2 tomatoes, coarsely chopped
1 onion, chopped
2 cloves garlic, crushed
1 cup chicken broth
1/3 cup raisins
2 teaspoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
5 boneless skinless chicken thighs

Combine squash, tomatoes, onion, garlic, broth, and raisins in slow cooker. Combine coriander, cumin, cinnamon, salt, and ground black pepper to make a rub for the chicken. Rub spice mixture all over chicken thighs and place chicken on top of vegetable mixture. Cook on low 8 hours or on high 4 hours.

We enjoyed it over rice.

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