Moroccan Chicken and Vegetable Stew

1.Cut the acorn squash crosswise into -inch-thick rings and scoop out the seeds. Cut the rings into quarters and pare off the skin.

2.In a small bowl, combine 1/2 tsp of the salt, the cinnamon, ginger, turmeric, and pepper.

3.In a 3 1/2-quart slow cooker, combine the acorn squash, carrots, onion, and garlic. Sprinkle the remaining spice mixture over the chicken thighs, and arrange the thighs over the vegetables. Pour in the chicken broth, cover, and slow-cook until the chicken shows no sign of pink at the gone when prodded with the tip of a sharp knife, 5 to 6 hours on low (200 F). During the last 30 minutes of cooking, add the garbanzo beans and raisins.

4.Meanwhile about 10 minutes before the chicken is done, prepare the couscous. In a medium saucepan, combine the water, butter, and remaining 3/4 tsp. salt and bring to a boil. Stir in the couscous. Remove from the heat, cover tightly, and let stand until the liquid is absorbed, about 5 minutes.

5.Fluff the couscous with a fork. Heap the hot couscous on a warmed platter. Spoon the chicken, vegetables, and broth over the couscous and serve immediately, with the Moroccan Hot Sauce served on the side.

For the Moroccan Hot Sauce

Sprinkle the garlic with the salt. Using a sharp knife, chop and mash the salted garlic to make a paste. Scrape the garlic into a small bowl. Stir in the reserved cooking liquid, the crushed hot pepper, and lemon juice. Use a small spoon to drizzle the sauce over the Moroccan Chicken and Vegetable Stew.

Serves 4-6