Moroccan Crock-pot chicken

Last night I was working late, and sometimes in my work I have to start processes, wait a bit and then go back and check things, fix things, start another process, panic, write emails, etc. In one of the lulls, I saw that a friend had posted a very intriguing crock pot recipe, and since I'm flying out on Sunday, needed to empty my fridge and had most of the ingredients on hand resolved to try it.

What I had on hand wasn't quite what was called for...but collaborating, we figured it could work. What I did is below, followed by the original recipe. It was delicious, although benefiting from a bit of table salt. My friend Ms. P came over and we thoroughly enjoyed it with some Prosecco and a nice Tzaziki salad, before proceeding to dismantle my Xmas tree. (Thanks, P!) I figure my version is probably less fatty, is a little easier because no de-fatting is required and is more appropriate for a small supper for four people -- sounds like Mr. B's feeds a crowd.

3 boneless skinless chicken breast halves, about 1.4 lb

1 small onion, chopped

1 15-oz can chickpeas, drained

2 cloves garlic, minced

2 Tbs extra virgin olive oil

1 Tbs fresh ginger, minced or shredded

Juice and zest of 1 lemon

3/4 cup dried fruit, I used black cherries

1 tsp cinnamon

1/2 tsp turmeric

Chicken broth to cover, about 24 oz.

1 cup whole wheat couscous

Put everything except for the couscous into a crock pot and cook on high for 4-5 hours. Spoon out the solids (the chicken will shred nicely into the stew) and add the couscous to the crock-pot, cook for about 5 minutes.

The chicken did not dry out at all, which was Mr. B's chief concern with using skinless/boneless breasts.

The original recipe from my friend Barry Campbell:

Here's one of Uncle Barry's favorite crock pot recipes, by request of G.S..

4 large bone-in chicken breasts
2 cups cooked chickpeas (or use a big can drained and rinsed)
Chopped onion, garlic, grated fresh ginger, turmeric, cinnamon, raisins, etc to taste
(I do not use a recipe for this, but - two big handfuls chopped onion, a good half-handful or more of fresh grated ginger, etc.)
Juice of one lemon
Vegetable or chicken stock to cover the above

Slow-cook on high for 4-5 hours. If you like the raisins to look like raisins, don't add them until the last 30 minutes or so; I like to put them in at the beginning and cook them to mush.

Pull the chicken breasts out at the end - the meat will shred nicely. Skim fat, and then use some of the reserved cooking liquid to make couscous. Add some green veg or a salad and it's a nice supper.