Heat oil in skillet over med. high heat. Add half chicken and eggplant to pan. Cook until browned on all sides but not cooked through. Place in bottom of cooker. Add final tblsp. of oil and repeat.
Layer onion, carrots, and dried fruits over the chicken and eggplant. Blend remaining ingredients in blender or whisk in a bowl and pout into slow cooker. Cook on high for 5 hours. Serve in shallow bowls over couscous or rice pilaf.
Originally Submitted
7/30/2010
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