Contributed by: Brian and Brenda Batter – Port Jefferson, New York
Summary: This is a crock-pot friendly dish that requires low maintenance for cooking and is kid tested, kid approved by Emma and Ben Batter!
- 4 or 5 boneless thighs (breasts are fine though they tend to get tough if left too long) cu t into 1 inch cubes
- 1 15 ounce can of chopped tomatoes or 2 whole tomatoes chopped
- 2 cans Chickpeas rinsed
- 1 red bell pepper cut into 1/2 inch pieces
- 1 red onion cut into 1/2 inch pieces
- 1/4 cup raisins (either variety)
- 1 1/2 tsp ground cumin
- 1 tablespoon water
- 2 tablespoon tomato paste
- 1/4 tsp cayenne (or more if you’re daring)
- 1/2 tsp paprika
- 2 tablespoon unsalted creamy peanut butter
- salt to taste
- Mix all ingredients in slow cooker except chicken and peanut butter, then place chicken on top on mixture.
- Cook on low setting for four to six hours (our cooker is closer to four-give yours a test run before you invite the neighborhood).
- Once done, or when you get home, stir in peanut butter and let sit for 20 minutes to let the flavors mingle.
- Serve with a side of cous-cous or brown rice. Or be wild and crazy and forsake your spoons for Trader Joe’s Flaxseed Tortilla chips.
The best part about it is that you don’t have to be Bobby Flay to have a healthy, flavorful, and exotic dish. You simply throw all the ingredients in, set it, and forget it. Not to be a shill for the crock-pot lobby but they have definitely come a long way from chili cheese dip at the super bowl party. Many have timers that can turn the pot to “warm” after the dish is cooked so you can be gone at work all day and not worry about overcooking. Ours has nested 2, 4, and 6 quart stoneware. We usually use the 6 quart bowl for this. Omit chicken for non-carnivores.
Cooking time (duration):4-6 hours
Diet (other): High protein
Number of servings (yield): 4
Meal type: lunch, dinner
Culinary tradition: Middle Eastern/Morrocan