Crock Pot Moroccan Chicken

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  Chickpeas, Canned, Drained(425g)
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  Tomato, Canned, Crushed(794g)
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  Bell Pepper
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  Yellow Onion
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  Raisins, Seedless(80g)
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  Tomato Paste(30g)
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  2 tablespoons water
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  Cumin, Ground(15g)
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  Cinnamon, Ground(10g)
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  Paprika, Ground(10g)
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  1/2 teaspoon kosher salt
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  Chicken Thigh, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Peanut Butter, Smooth(45g)
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot, stirring occasionally. Once the rice is tender and has absorbed all liquid (typically 35–45 minutes over medium heat), fluff with a fork and set aside.
2. 2While the rice cooks, pat the chicken thighs dry with paper towels and season both sides with salt and paprika. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes, then add the chicken thighs skin-side down. Sear for 5–7 minutes until the skin is golden brown and crispy, then flip and sear the other side for 3–4 minutes. Transfer to a plate.
3. 3In the same pot, add the diced onion and bell pepper. Cook over medium heat for 4–5 minutes, stirring occasionally, until the onion becomes translucent and softened.
4. 4Stir in the tomato paste, ground cumin, cinnamon, and additional paprika. Cook for 1–2 minutes over medium heat, stirring constantly, until fragrant and the spices coat the vegetables.
5. 5Add the crushed canned tomatoes, drained chickpeas, raisins, and 1 cup water. Return the seared chicken thighs to the pot, nestling them into the sauce. Bring to a simmer over medium-high heat, then reduce to medium-low and cover partially. Simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F and the thighs are tender.
6. 6Remove from heat and stir in the smooth peanut butter until fully incorporated and the sauce is smooth and glossy.
7. 7Divide the cooked rice evenly into 6 airtight containers, then top each portion with the Moroccan chicken and sauce while hot. Allow to cool to room temperature before sealing and refrigerating.