1 can (14.5-oz) fire roasted diced tomatoes
1 onion, sliced thin
1 red bell pepper, coarsely chopped
2 tbsp tomato paste
1 tbsp grated fresh ginger or 1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
3 1/2 lb chicken legs, breasts, thighs; skinned
2 tbsp cold water
1 tbsp cornstarch
1 Granny Smith apple, cored and sliced thin
1 cup frozen peas, thawed
4 tsp toasted coconut, optional
4 tsp dried currants or raisins, optional
This recipe needs a 5-6 quart size crockpot or slow cooker.
Combine the tomatoes, onion, bell pepper, tomato paste, ginger, curry, cinnamon, and salt in the cooker. Lay the chicken pieces over the vegetable-spice mixture. Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low. Chicken should be fork-tender.
Approximately 1/2 hour before the cooking time is up, mix the water and cornstarch together in a small bowl until smooth. Stir into the slow cooker. Add the apple and peas; stir to blend. Cover and cook on high for approximately 20 minutes until the mixture simmers and thickens and apples are just fork tender.
Sprinkle with the coconut and currants or raisins just before serving, if desired.
Yield: 8 servings of 1 piece of chicken and 3/4 cup vegetables/sauce
Per serving: Approximately 224 cal, 3 g fat (2 g sat), 13 g carbs, 3 g fiber, 26 g pro
This is a WW recipe and a serving = 5 WW points