Moroccan Chicken Thighs

4 bone-in skinless chicken thighs

2 teaspoons smoked paprika

1 teaspoon olive oil

¼ cup water

½ teaspoon cinnamon

1 teaspoon ground cumin

½ teaspoon black pepper

¼ teaspoon ground turmeric

Dash of ground allspice

1 cup water

¼ cup raisins

¾ cup uncooked whole wheat couscous

¼ cup shredded carrots

In a small bowl, stir together: paprika, cumin, cinnamon, black pepper, turmeric, and allspice. Sprinkle over both sides of the chicken. Using fingers, press gently so seasoning adheres to chicken.

In a medium non-stick skillet, heat oil over medium-high heat. Cook chicken for 3-5 minutes per side, or till brown. Place in slow cooker. Pour ¼ cup cold water in skillet. Bring to boil, scraping sides to dislodge browned bits. Pour over chicken.

Cook chicken on Low 4-6 hours, or High 2-3 hours.

About 10 minutes before serving, in a small saucepan, bring 1 cup water to a boil over high heat. Add couscous, raisins and carrots. Remove from heat. Let stand, covered, 5 minutes, or till water is absorbed. Fluff with a fork.

Spoon couscous/raisins onto serving plates. Top with chicken.  Serve.

I have noted: 3.5 quart slow cooker is adequate for this recipe.