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  • Slow Cooker Middle Eastern Stew

    1 vote
    Slow Cooker Middle Eastern Stew
    Prep time:
    Cook time:
    Servings: 6-8
    by jessica warner
    6 recipes
    		 >
    Wonderful blend of smells, tastes and all done in a slow cooker. How much better can this get?

    Ingredients

    • 3 T olive oil (not extra virgin)
    • 8 bonless, skinless chicken thighs, cut into 1" pieces
    • 1 eggplant, cut into 1" pieces
    • 2 medium size, sweet onions, sliced thinly
    • 4 large carrots, thinly sliced
    • 2 cloves of garlic, crushed
    • l/2 cup EACH craisins and dried apricots
    • 2 c. chicken broth
    • 2 T lemon juice
    • 2 T flour
    • 1-l/2 t. EACH ground cumin, ginger and cinnamon
    • 1 c. water
    • salt and black pepper to tste

    Directions

    1. Heat 2 T oil in heavy skilled over medium heat. Carefully add half chicken and eggplant to pan nd stir until browned but not cooked through. Place mixture in bottom of slow cooker. Add final Tablespoon of oil to pan and repeat with remaining chicken and eggplant and then add that to the cooker. Layer onion, carrots and dried fruits over chicken/eggplant. Blend remaining ingredients with a whisk and pour over cooker's contents.
    2. Cook on high for 5 hours.
    3. Serve in shallow bowls with rice or couscous.
    4. Enjoy

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