Takes about 5 hours 35 minutes to cook.

Ingedients:

2 tablespoons olive oil8pcs chicken thighs1 eggplant cut into 1inch pieces2 large onions diced2 carrots thinly sliced½ cup chopped dried apricots2 cups chicken broth2 tablespoons tomato paste2 tablespoons lemon juice2 tablespoons all-purpose flour2 teaspoons garlic salt1 ½ teaspoons ground cumin1 ½ teaspoons ground ginger1 teaspoon cinnamon¾ teaspoon ground black pepper1 cup water1 cup couscous

Method:

Step 1

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

Step 2

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.

Step 3

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

Step 4

Cook on High setting for 5 hours, or on Low setting for 8 hours.

Step 5

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Serves 8

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