• 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8bone-in chicken thighs, skin removed
  • 1 (15 ounce) can chickpeas, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 12marinated artichoke hearts, drained
  • 4 large carrots, chopped
  • 4 large garlic cloves, halved
  • 1 (3 inch) piece cinnamon stick
  • 1 tablespoon olive oil, or more as needed
  • 1 large sweet onion, halved and thinly sliced
  • ½ pound green beans, trimmed and halved
  • 1red bell pepper, seeded and cut into 1-inch pieces
  • ¼ cup coarsely chopped cilantro
  • 3 cups water
  • 2 cups couscous
  • Directions

  • Step 1

    Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.


  • Step 2

    Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.

  • Step 3

    Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.

  • Step 4

    Cover the slow cooker and cook on Low for approximately 2 hours.

  • Step 5

    Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.

  • Step 6

    Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.

  • Step 7

    Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

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