1Heat 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.
2Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3Whisk 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.
4Cook on High setting for 5 hours, or on Low setting for 8 hours.
5Bring 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.
Footnotes
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup.
Ingredients
8 servings
380 cals
2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces