Moroccan Chicken (Crockpot)

Name: Moroccan Chicken (Crockpot)
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs eggplants (peeled, cut into 1-inch cubes); 1 yellow pepper, diced; 3/4 lb roma tomato (cut into 1/2-inch chunks); 1/3 cup raisins; 1/3 cup red onion; 8 sun-dried tomatoes packed in oil, cut into strips; 2 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 3 large garlic cloves, crushed; 1 teaspoon turmeric; 2 teaspoons salt; 1/4 teaspoon hot red pepper flakes; 8 chicken thighs, skin and visible fat removed; 1 (15 ounce) can chickpeas, rinsed and drained; 2 tablespoons smooth peanut butter

(5)

Recipe by Jules

This was published in a women's magazine over 10 years ago and has been one of my stand-by favorites of all time! Served over couscous completes this delicious meal. *I have best success using low heat, all day cooking with this.

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READY IN: 7hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs eggplants (peeled, cut into 1-inch cubes)
1

yellow pepper, diced
³⁄₄

lb roma tomato (cut into 1/2-inch chunks)
¹⁄₃

cup raisins
¹⁄₃

cup red onion
8

sun-dried tomatoes packed in oil, cut into strips
2

tablespoons tomato paste
2

tablespoons balsamic vinegar
3

large garlic cloves, crushed
1

teaspoon turmeric
2

teaspoons salt
¹⁄₄

teaspoon hot red pepper flakes
8

chicken thighs, skin and visible fat removed
1

(15 ounce) can chickpeas, rinsed and drained
2

tablespoons smooth peanut butter

DIRECTIONS

In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
Toss with large spoon to blend.
Place chicken thighs on top, boneside up.
Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.

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