Moroccan Chicken (Crockpot) - cooking recipe

Ingredients

1 1/2 lbs eggplants (peeled, cut into 1-inch cubes)
1 yellow pepper, diced
3/4 lb roma tomato (cut into 1/2-inch chunks)
1/3 cup raisins
1/3 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
1 teaspoon turmeric
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
8 chicken thighs, skin and visible fat removed
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons smooth peanut butter

Preparation

In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
Toss with large spoon to blend.
Place chicken thighs on top, boneside up.
Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.