Moroccan Chicken (Crockpot) |
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Prep Time: 20 Minutes Cook Time: 400 Minutes |
Ready In: 420 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. Toss with large spoon to blend.
3. Place chicken thighs on top, boneside up.
4. 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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