Plum-Spiced Chicken & Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
Ingredients:
2 lbs skinless chicken breasts, to 2-1/2 and/or thighs and/or legs |
2 cups sliced carrots, bias cut |
2 tablespoons quick-cooking tapioca |
8 ounces tomato sauce |
1/2 cup plum preserves |
2 tablespoons vinegar |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
6 ounces pea pods, frozen,thawed |
3 cups hot cooked rice |
1/4 cup sliced green onion, bias cut |
Directions:
1. Rinse chicken; pat dry.
2. Set chicken aside.
3. In a 3-1/2 or 4 quart slow cooker place carrots; sprinkle with tapioca.
4. Place chicken pieces atop carrots.
5. In a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon.
6. Pour over chicken pieces.
7. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
8. Stir in thawed pea pods.
9. Arrange chicken over rice on platter.
10. Skim fat from sauce; pour over chicken.
11. Sprinkle with sliced green onions.
|
|