Lunch: Mediterranean Chicken in Eggplant Sauce Recipe

Ingredients

1/3 cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground pepper
3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil
1-1/4 cups white wine or chicken broth
1 small eggplant (1 pound), peeled and cubed
1 jar (12 ounces) roasted sweet red peppers, drained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons tomato paste
1 tablespoon brown sugar
3 garlic cloves, minced
1 cup pitted ripe olives, halved
1/4 cup minced fresh Italian parsley
1 cup (4 ounces) crumbled feta cheese
8 naan flatbreads, quartered

Instructions

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.

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