1 teaspoon floor turmeric
1 teaspoon floor ginger
1 teaspoon floor coriander
1 teaspoon salt
¼ teaspoon floor cumin
¼ teaspoon cayenne pepper
8 bone-in hen thighs, pores and skin eliminated
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes, undrained
12 marinated artichoke hearts, drained
4 giant carrots, chopped
4 giant garlic cloves, halved
1 (3 inch) piece cinnamon stick
1 tablespoon olive oil, or extra as wanted
1 giant candy onion, halved and thinly sliced
½ pound inexperienced beans, trimmed and halved
1 crimson bell pepper, seeded and minimize into 1-inch items
¼ cup coarsely chopped cilantro
3 cups water
2 cups couscous
Mix turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub combination over hen and let sit a minimum of half-hour.
Mix chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick within the backside of a 6- to 7-quart gradual cooker.
Warmth olive oil in a big nonstick skillet over medium-high warmth. Add hen and brown, about 4 minutes per facet. Switch hen to the gradual cooker, bone-side-up. Add onion to the identical skillet. Saute over medium-high warmth till onions have taken on a yellow coloration from turmeric and are beginning to brown on the sides, about 5 minutes. Switch to the gradual cooker.
Cowl the gradual cooker and prepare dinner on Low for roughly 2 hours.
Place inexperienced beans and bell pepper over hen. Cowl and prepare dinner roughly 3 hours extra.
In the meantime, boil 3 cups of water in a saucepan. Add couscous and stir. Cowl the pot and switch off the warmth. Let sit till water is absorbed and couscous is tender, 5 to 10 minutes.
Place scorching couscous on every plate and high with hen and greens. Spoon juices from the gradual cooker over every serving.
