Moroccan Chicken Redone

Name: Moroccan Chicken Redone
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.75 lb eggplant; 1 yellow pepper; 1 canned tomatoes (400 g); 0.333 cup prune; 0.25 cup red onion; 8 sun-dried tomatoes packed in oil; 2 tbsp tomato paste; 2 tbsp apple cider vinegar; 3 large garlic cloves; 2 tsp turmeric; 2 tsp cinnamon; 2 red chilies; 6 chicken breasts; 1 can chickpeas (8 ounce); 4 tbsp smooth peanut butter

A dish of chicken, aubergine and yellow pepper, spiced with turmeric and cinnamon. Serve with salad and cheese to offset carbs.

5 hr 15 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 300 min · 315 min total
Difficulty: medium

1
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.
2
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.
360 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.