Casablanca Chicken

Casablanca Chicken
Serving Size : 4

8 bone-in skinned chicken thighs
1 - 1 1/2 pound eggplant -- peeled and cut into 1"chunks
3/4 pound plum tomatoes -- cut into 1/2 " chunks
1 large red pepper -- cut in 1" pieces
1/2 cup raisins
1 medium onion -- chopped
8 marinated sun-dried tomato halves -- cut in strips
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 large garlic cloves -- chopped
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 can chickpeas -- drained
2 tablespoons peanut butter

Combine eggplant, plum tomatoes, pepper, raisins, onion, sundried tomatoes, tomato paste, balsamic vinegar, garlic, turmeric, salt and red pepper flakes in a crockpot. Mix well. Place chicken thighs on top, bone side up. Cover and cook on low 5-6 hours or on high 2 1/2-3 hours until chicken is done and vegetables are tender. Stir in chickpeas and peanut butter. Let stand 5 minutes and serve.

Posted by: Leslie