Moroccan Chicken (Crockpot)

• 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

1. 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.
2. Toss with large spoon to blend.
3. Place chicken thighs on top, boneside up.
4. 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.

eggplants, yellow pepper, roma tomato, raisins, red onion, tomatoes, tomato paste, balsamic vinegar, garlic, turmeric, salt, hot red pepper, chicken, chickpeas, smooth peanut butter

Taken from www.food.com/recipe/moroccan-chicken-crockpot-419181 (may not work)