Moroccan Chicken (Crock Pot) Redone

Name: Moroccan Chicken (Crock Pot) Redone
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 serving(s)
Ingredients: 3/4 lb eggplant (peeled, cut into 1-inch cubes); 1 yellow pepper, diced; 1 (400 g) canned tomatoes; 1/3 cup prune; 1/4 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; 2 teaspoons turmeric; 2 teaspoons cinnamon; 2 red chilies; 6 chicken breasts; 1 (8 ounce) can chickpeas, rinsed and drained; 4 tablespoons smooth peanut butter

Submitted by mickeydownunder

"Is this recipe redone, thought would play with lowering the carbs/salt for fun :) *****UPDATE: When I ACTUALLY made it, I did not personally think the tomatoes were enough liquid, so I adjusted the recipe in a way that I thought worked for me! Hopefully it is still a healthy, nutritious recipe!"

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Ready In:: 5hrs 15mins
Ingredients:: 15
Serves:: 6

ingredients

³⁄₄ lb eggplant (peeled, cut into 1-inch cubes)
1 yellow pepper, diced
1 (400 g) canned tomatoes
¹⁄₃ cup prune
¹⁄₄ 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
2 teaspoons turmeric
2 teaspoons cinnamon
2 red chilies
6 chicken breasts
1 (8 ounce) can chickpeas, rinsed and drained
4 tablespoons smooth peanut butter

directions

In 5 or 6-qt slow cooker, combine eggplant, tomatoes, yellow pepper, prunes, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, cinnamon, finely diced red chilis chick peas.
NOTE: chilis are personal preference.
Add bite size chicken pieces; toss with large spoon to blend.
Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Stir in peanut butter. Serve with salad and cheese to offset carbs.
NOTE: amount of peanut butter is also personal taste.
NOTE: you MAY need to stir mixture once or twice throughout the course of cooking so the chicken does not clump together.

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RECIPE SUBMITTED BY

mickeydownunder

ADELAIDE, 0

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>

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