Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1 1/2		peeled cut	-	-	-	-
yellow pepper	1		diced	-	-	-	-
rom tomato	3/4		cut	-	-	-	-
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
red onion	1/3	cup		-	-	-	-
sun tomato oil	8		sun-dried cut packed	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
garlic clove	3		crushed	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
salt	2	teaspoons		-	-	-	-
hot red pepper flake	1/4	teaspoon		-	-	-	-
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.