Days I’m out of the house until 7 pm are rare, but when they do occur, I am usually hungry when I walk through the door and want something to eat right away. It’s tempting to do what I did in my twenties, pour dinner from a cereal box and call it a day. Now that I’m older, I like to think I’m wiser. Call it what you want, but I’m a bit of a stickler for adhering to a schedule of protein intake to maintain my hard earned muscle, stay energized and NOT feel any older than I am! What’s my schedule? Taking in 25-30 grams of high quality protein at each meal and paying attention to the interaction between protein and exercise (more on that in another post, I promise).
In case you’ve missed it, here’s one of my breakfasts, a savoy Dutch pancake. And one of my lunches, a 5 minute citrus salad. Today’s post showcases one of my dinners. This slow cooked chicken tangine is prepped early in the day and put into a slow cooker. Vegetables are added in during the last 30 to 60 minutes to keep from over cooking. I love it because it packs in the necessary protein (key for my optimal health), and it’s savory good.
What do you think of when you think cinnamon? I think of toast and lattes. But after making this savory slow cooked chicken tangine, seasoned with cinnamon, I’m seeing it from a different perspective.
Slow Cooked Chicken Tangine with Butternut Squash
Ingredients (4 servings)
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground pepper
- 1 pound boneless, skinless chicken thighs, trimmed of fat
- 1/4 cup low sodium chicken broth
- 1 14.5 oz can diced tomatoes
- 1 Tablespoon olive oil
- 4 shallots, quatered
- 4 garlic cloves, chopped
- 3 cups cubed and peeled butternut squash
- 1/2 cup dried apricots, chopped
1. Combine first six ingredients in a medium bowl. Add chicken thighs and toss to coat evenly.
2. Add tomatoes and chicken broth to slow cooker. Top with seasoned chicken thighs. Cover slow cooker and set to high for 4 hours.
3. After 3 1/2 hours, stir contents in the slow cooker briefly and return lid. Add olive oil to a saute pan and cook shallots with garlic for about 5 minutes or until just turning brown. Add to slow cooker along with butternut squash, and dried apricots. Replace lid and continue to cook until vegetables are tender, about 20 to 30 minutes.
4. After cooking time is complete, place in a large casserole or other serving dish and sprinkle with cilantro. Serve immediately with tricolored couscous.