Ingredients:

• ¼ cup olive oil
• 8 chicken thighs with legs attached (about 3 pounds)
• 1 ½ pounds peeled eggplant, cut into 1 inch cubes
• 1 large can plum tomatoes, chopped
• 1 yellow bell pepper cut into 1 inch pieces
• ½ cup raisins
• ¾ cup chopped red onion
• 8 marinated sun dried tomato halves, drained and cut into strips
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4 large crushed garlic cloves
• 1 teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 1 can garbanzo beans, 19 ounces drained and rinsed
• 2 tablespoons peanut butter
• Chopped peanuts for garnish

Instructions:

1. Brown both sides of chicken in the oil in batches and set aside.
2. Sauté eggplant, pepper, onions and sun dried tomatoes for about 5 minutes or until the onions and peppers begin to soften.
3. Add remaining ingredients through the red pepper flakes and cover and cook stirring occasionally for about one hour or until chicken falls off the bone.
4. Add garbanzos and peanut butter and let rest for five minutes.
5. Serve with rice.