North African Stew

Ingredients 

• 6 skinless chicken thighs cut into 2" cubes
• 3 cloves garlic, peeled and lightly crushed
• 2 cups carrot, peeled and cut into large dice
• 1 large eggplant (about 5 ½
• cups), peeled and cut into large dice
• 2 zucchini (about 3 ½
• cups), halved vertically and cut into 1/2 inch slices
• 1 head cauliflower florets (about 5 cups)
• 1 cup diced onion
• 1 14 1/2-oz cans stewed tomatoes
• 1 14 1/2 oz can tomato sauce
• 1 15-oz can garbanzo beans or chickpeas, rinsed and drained 
• 1 cup dried currants or raisins
• 1 cup sliced almonds
• 2 teaspoons kosher salt
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½
• teaspoons cayenne
• 1 teaspoon ground cinnamon
• 1 14 1/2 oz can chicken or vegetable broth

Directions

1. Place all the ingredients in a 6 quart slow cooker and stir to mix well.2. Cover and cook on high heat for 8 1/2 hours.
3. Verify seasoning and serve over couscous.
Note: If a thicker stew is desired, place 5 cups of the stew into a blender and puree until smooth. Then, stir puree mixture into the stew.