4.2
(195)
Your folders
Your folders

Export 15 ingredients for grocery delivery
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.
Your folders

352 viewsbbc.co.uk
4.2
(6)
1 hours
Your folders

233 viewsrecipetineats.com
4.8
(4)
Your folders
46 viewsrecipetineats.com
Your folders

96 viewsgypsyplate.com
4.6
(14)
55 minutes
Your folders

308 viewstaste.com.au
4.8
(28)
30 minutes
Your folders

552 viewscleaneatingmag.com
Your folders

499 viewsethnicspoon.com
4.7
(9)
90 minutes
Your folders

739 viewsonceuponachef.com
5.0
(88)
45 minutes
Your folders

265 viewstasteofhome.com
5.0
(1)
6 hours
Your folders

199 viewsbigoven.com
15 minutes
Your folders

196 viewsfoodandwine.com
Your folders

328 viewstaste.com.au
4.8
(18)
85 minutes
Your folders

375 viewsbbc.co.uk
4.5
(43)
2 hours
Your folders

212 viewseverylastbite.com
5.0
(2)
Your folders
62 viewsethnicspoon.com
Your folders

279 viewstaste.com.au
4.5
(22)
20 minutes
Your folders

623 viewscooking.nytimes.com
4.0
(2.5k)
Your folders

617 viewscooking.nytimes.com
5.0
(1.6k)
Your folders

189 viewsdeliciouslymediterranean.com
4.6
(38)
45 minutes