Mediterranean Chicken In Eggplant Sauce

• 1/3 cup all-purpose flour
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1-1/4 cups white wine or chicken broth
• 1 small eggplant (1 pound), peeled and cubed
• 1 jar (12 ounces) roasted sweet red peppers, drained
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 3 garlic cloves, minced
• 1 cup pitted ripe olives, halved
• 1/4 cup minced fresh Italian parsley
• 1 cup (4 ounces) crumbled feta cheese
• 8 naan flatbreads, quartered

1. In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker.
2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken.
3. Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.

flour, paprika, ground cumin, salt, freshly ground pepper, chicken thighs, olive oil, white wine, eggplant, sweet red peppers, onion, pepper, tomato paste, brown sugar, garlic, olives, fresh italian parsley, feta cheese, flatbreads

Taken from www.tasteofhome.com/recipes/mediterranean-chicken-in-eggplant-sauce/ (may not work)