Moroccan Chicken (Crock Pot) Redone |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Is this recipe redone, thought would play with lowering the carbs/salt for fun :) *****UPDATE: When I ACTUALLY made it, I did not personally think the tomatoes were enough liquid, so I adjusted the recipe in a way that I thought worked for me! Hopefully it is still a healthy, nutritious recipe! Ingredients:
3/4 lb eggplant (peeled, cut into 1-inch cubes) |
1 yellow pepper, diced |
1 (400 g) canned tomatoes |
1/3 cup prune |
1/4 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 |
2 teaspoons turmeric |
2 teaspoons cinnamon |
2 red chilies |
6 chicken breasts |
1 (8 ounce) can chickpeas, rinsed and drained |
4 tablespoons smooth peanut butter |
Directions:
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. NOTE: chilis are personal preference.
3. Add bite size chicken pieces; toss with large spoon to blend.
4. 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.
5. NOTE: amount of peanut butter is also personal taste.
6. NOTE: you MAY need to stir mixture once or twice throughout the course of cooking so the chicken does not clump together.
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