• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 1 eggplant in 1” cubes
• 8 boneless, skinless chicken thighs, halved
• 2 cups chicken broth
• 2 tbsp lemon juice
• 2 tbsp all-purpose flour
• ½ - 1 tsp red pepper flakes
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp cumin
• 2 tbsp tomato paste
• 1 lb carrots, chopped
• 2 large red onions, chopped
• 12-15 dried apricots, halved
• ½ cup raisins
• 1 tsp ground black pepper

To Serve

• couscous, rice or quinoa

1. Heat olive oil over medium-high heat in a large sauté pan. Add chopped garlic and eggplant and cook about 3 minutes
2. Move the eggplant to the edges of the pan and add the chicken in a single layer in the middle. Cook until the first side about 10-20 seconds per side -- just until the chicken turns white
3. Remove the skillet from heat and transfer the contents into the bottom of the slow cooker
4. In a medium bowl, whisk together chicken broth, lemon juice, flour, red pepper flakes, cinnamon, ginger, cumin, tomato paste and ground black pepper. Pour the broth mixture into the slow cooker with the chicken and eggplant
5. Add carrots, onions, apricots and raisins
6. Cover and cook on the high setting for 5 hours, or on the low setting for 8 hours
7. Serve over couscous, rice, quinoa or grain of choice