Spice coated chicken thighs simmer in rich red pepper in eggplant sauce. About all you have to do is put in the slow cooker and dinner is ready in 5 hours.
1/3 cups (gluten-free) all-purpose flour
2 tsp. (10 g) each: paprika and ground cumin
1 tsp. (5 g) ground pepper
3 pounds (1365 g) boneless skinless organic chicken thighs, cut into pieces
2 Tbs. (30 ml) olive oil
1 1/4 cups (290 ml) white wine or organic chicken broth
1 small organic eggplant (about a pound/455 g) peeled and cubed
1 jar (12 ounces/340 g) roasted sweet red peppers, drained
1 chopped organic onion
2 Tbs. (30 ml) orange tomato paste
1 Tbs. (15 g) organic brown sugar
3 minced organic garlic cloves
1 cup (130 g) pitted olives cut in half
1/4 cup (30 g) minced parsley
1 cup (4 ounces/115 g) crumbled feta cheese or a dairy-free cheese
optional: 8 (gluten-free) naan flatbreads cut in fourths
optional: 1 jalapeño pepper, seeded and chopped
1. In a bowl, combine flour, paprika, cumin, pepper, and add chicken, toss to coat.
2. Brown the chicken in a skillet with the oil. Do not remove the oil (see #4)
3. Add to the chicken to a slow cooker.
4. Add the wine to the skillet, loosing brown bits from the pan.
5. Stir in the eggplant, red peppers, onions, tomato paste, sugar, garlic (optional jalapeño).
6. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Cool slightly.
7. Transfer to a blender and process until puréed. Pour over the chicken.
8. Cover and cook on low for 5-6 hours or until the chicken is tender.
9. Add the olives and parsley during the last 30 minutes.
10. Just before serving, sprinkle with cheese.
11. Serve with optional naan bread.
Serves 8
2 tsp. (10 g) each: paprika and ground cumin
1 tsp. (5 g) ground pepper
3 pounds (1365 g) boneless skinless organic chicken thighs, cut into pieces
2 Tbs. (30 ml) olive oil
1 1/4 cups (290 ml) white wine or organic chicken broth
1 small organic eggplant (about a pound/455 g) peeled and cubed
1 jar (12 ounces/340 g) roasted sweet red peppers, drained
1 chopped organic onion
2 Tbs. (30 ml) orange tomato paste
1 Tbs. (15 g) organic brown sugar
3 minced organic garlic cloves
1 cup (130 g) pitted olives cut in half
1/4 cup (30 g) minced parsley
1 cup (4 ounces/115 g) crumbled feta cheese or a dairy-free cheese
optional: 8 (gluten-free) naan flatbreads cut in fourths
optional: 1 jalapeño pepper, seeded and chopped
1. In a bowl, combine flour, paprika, cumin, pepper, and add chicken, toss to coat.
2. Brown the chicken in a skillet with the oil. Do not remove the oil (see #4)
3. Add to the chicken to a slow cooker.
4. Add the wine to the skillet, loosing brown bits from the pan.
5. Stir in the eggplant, red peppers, onions, tomato paste, sugar, garlic (optional jalapeño).
6. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Cool slightly.
7. Transfer to a blender and process until puréed. Pour over the chicken.
8. Cover and cook on low for 5-6 hours or until the chicken is tender.
9. Add the olives and parsley during the last 30 minutes.
10. Just before serving, sprinkle with cheese.
11. Serve with optional naan bread.
