Mediterranean Chicken in Eggplant Sauce Recipe
"Spice-coated chicken thighs simmer in a rich red pepper-eggplant sauce. This savory entree is perfect for an everyday meal or potluck. It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.—Judy Armstrong, Prairieville, Louisiana..."
INGREDIENTS
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1/3 cup all-purpose flour
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2 teaspoons paprika
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2 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
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2 tablespoons olive oil
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1-1/4 cups white wine or chicken broth
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1 small eggplant (1 pound), peeled and cubed
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1 jar (12 ounces) roasted sweet red peppers, drained
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1 medium onion, chopped
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1 jalapeno pepper, seeded and chopped
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2 tablespoons tomato paste
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1 tablespoon brown sugar
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3 garlic cloves, minced
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1 cup pitted ripe olives, halved
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1/4 cup minced fresh Italian parsley
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1 cup (4 ounces) crumbled feta cheese
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8 naan flatbreads, quartered
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