Moroccan-Style Chicken with Pumpkin in a Slow Cooker

Ingredients:

• 4 chicken legs on the bone and with skin (1.3-1.8 kg), do not separate the drumsticks from the thighs
• 250g butternut squash, peeled and cut into large pieces (about 2 cups)
• 1 large turnip, peeled and cut into large chunks (about 2 cups)
• 1 leek (white and light green parts only), chopped
• 0.5 cups light raisins
• 3 cups lightly salted chicken broth
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 0.5 tsp turmeric
• Grated zest and juice of 1 lemon
• Couscous for serving
• Fresh cilantro for serving

Preparation:

1. Place the pumpkin, turnip, leek, and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place it on top of the vegetables.
2. In a large bowl, whisk together the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt. Pour the mixture over the chicken and vegetables. Cover and cook on high for 4 hours.
3. Serve the chicken and vegetables with couscous, drizzled with the sauce from the pan. Garnish with cilantro.