Moroccan Chicken (Crock Pot) Redone |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Is this recipe redone, thought would play with lowering the carbs/salt for fun :) Ingredients:
3/4 lb eggplant (peeled, cut into 1-inch cubes) |
1 yellow pepper, diced |
3/4 lb 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 |
1 yellow pepper |
1/4 teaspoon hot red pepper flakes |
8 boneless skinless chicken thighs |
1 (15 ounce) can chickpeas, rinsed and drained |
2 tablespoons smooth peanut butter |
Directions:
1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, and the pepper flakes.
2. Toss with large spoon to blend.
3. Place chicken thighs on top, boneside up.
4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Serve with salas.
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