CURRY CHICKEN WITH MANGO AND RED PEPPER

6 skinless boneless chicken breast and/or thighs

Salt and pepper to taste
Olive oil
1 bag (8-oz) frozen mango chunks, thawed and drained
2 red bell peppers, cored, seeded, diced
1/3 cup raisins
1 shallot, sliced thin
3/4 cup reduced-fat chicken broth
1 tbsp cider vinegar
2 garlic cloves, crushed
4 thin slices fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp whole cloves
1/4 tsp ground red pepper, optional
Fresh cilantro for garnish, optional

Rinse, dry, and season chicken with the salt and pepper.

Heat oil in a skillet over medium-high heat until hot; add chicken and lightly brown each side. Transfer chicken to the crock-pot or slow cooker.

Add mango, bell pepper, raisins and shallot.

Combine remaining ingredients, except cilantro, in a small bowl and pour over the chicken.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

To serve, spoon mango, pepper, raisins, and cooking liquid over the chicken. Garnish with the cilantro, if using.

Yield: 4 serving
Per serving: Approximately 315 calories, 26g carbs (3g fiber), 40g protein, 5g (1 sat) fat

Note: This is a Crock-Pot Recipe and photo.