Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.53 Kcal (907 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Sodium | 359.74mg | 15% | |
| Potassium | 540.83mg | 12% | |
| Total Carbs | 41.55g | 14% | |
| Sugars | 15.44g | 62% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1mg | 5% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.53 Kcal (333 kJ) | ||
| Calories from fat | 13.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 6% | |
|---|---|---|---|
| Sodium | 132.13mg | 15% | |
| Potassium | 198.65mg | 12% | |
| Total Carbs | 15.26g | 14% | |
| Sugars | 5.67g | 62% | |
| Dietary Fiber | 2.26g | 25% | |
| Protein | 1.77g | 10% | |
| Vitamin C | 4.6mg | 21% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.4mg | 5% | |
| Calcium | 19.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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