A flavorful and hearty Moroccan-inspired chicken stew made effortlessly in a slow cooker.
Prepare the vegetables by chopping the eggplant, tomatoes, onion, and bell pepper into bite-sized pieces.
Cut the vegetables into uniform sizes to ensure even cooking.
In a 5-6 quart slow cooker, combine the chopped vegetables, raisins, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 teaspoon of salt, and red pepper flakes.
Mix the ingredients well to evenly distribute the spices.
Place the chicken thighs on top of the vegetable mixture, bone-side up.
Position the chicken so it cooks evenly and absorbs the flavors.
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
Avoid opening the lid during cooking to maintain the temperature.
Remove the chicken from the slow cooker, debone it, and return the meat to the cooker.
Let the chicken cool slightly before deboning to make it easier to handle.
Stir in the chickpeas, peanut butter, and remaining salt. Reheat until the stew is simmering.
Ensure the peanut butter is fully incorporated for a creamy texture.
Serve the stew over couscous or with your choice of side, and enjoy.
Garnish with fresh herbs like parsley or cilantro for added flavor and presentation.
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