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Casablanca Chicken

8 skinless chicken thighs (2* to 3 pounds) or 2 1/2 to 3 pound skinless, cut up chicken
1 1/2-pounds peeled eggplant, cut into 1-inch cubes
1 large can plum tomatoes, chopped
1 yellow bell pepper, cut into 1-inch pieces
1/2 cup raisins
3/4 cup chopped red onion
8 marinated sun-dried tomato halves, drained, cut into strips
2 Tbsp. tomato paste
2 Tbsp. balsamic vinegar
4 large crushed garlic cloves
1 tsp. turmeric
1 tsp. salt
1/2 tsp. red pepper flakes
19-ounce can chickpeas or garbanzo beans, rinsed and drained
2 Tbsp. low-fat creamy peanut butter
Chopped peanuts for garnish


In a slow cooker or deep oven dish, combine eggplant, tomatoes, bell pepper, raisins, onion, tomato paste, balsamic vinegar, garlic, turmeric, salt, pepper flakes. Put chicken on top, bone side up.

Cover. Cook on high for 3-3 1/2 hours, or until chicken is done. Stir in chickpeas and peanut butter. Let stand 5 minutes. Serve with peanuts, sprinkled on top.

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