Ingredients
8
8 servings
- •2 tablespoons olive oil
- •8 skinless, boneless chicken thighs, cut into 1-inch pieces
- •1 eggplant, cut into 1 inch cubes
- •2 large onions, thinly sliced
- •4 large carrots, thinly sliced
- •½ cup dried cranberries
- •½ cup chopped dried apricots
- •2 cups chicken broth
- •2 tablespoons tomato paste
- •2 tablespoons lemon juice
- •2 tablespoons all-purpose flour
- •2 teaspoons garlic salt
- •1 ½ teaspoons ground cumin
- •1 ½ teaspoons ground ginger
- •1 teaspoon cinnamon
- •¾ teaspoon ground black pepper
- •1 cup water
- •1 cup couscous
Instructions
- Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
- Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
- Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutritional Facts
Per 8 servings
- Calories: 380
- Carbohydrate: 39g
- Fat: 15g
- Fiber: 4g
- Protein: 22g
- Sugar: 14g
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