Ingredients
1/3 cup all-purpose flour2 teaspoons paprika2 teaspoons ground cumin1 teaspoon salt1 teaspoon freshly ground pepper3 pounds boneless skinless chicken thighs, cut into 2-inch pieces2 tablespoons olive oil1-1/4 cups white wine or chicken broth1 small eggplant (1 pound), peeled and cubed1 jar (12 ounces) roasted sweet red peppers, drained1 medium onion, chopped1 jalapeno pepper, seeded and chopped2 tablespoons tomato paste1 tablespoon brown sugar3 garlic cloves, minced1 cup pitted ripe olives, halved1/4 cup minced fresh Italian parsley1 cup (4 ounces) crumbled feta cheese8 naan flatbreads, quartered
Preparation
In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker.
Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken.
Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.
