medium sweet onion, cut into thin wedges
small chicken drumsticks and/or thighs (about 3 pounds total), skinned
medium green sweet pepper, cut into thin strips
medium yellow sweet pepper, cut into thin strips
cup currants or golden raisins
cloves garlic, minced
14 1/2 ounce can diced tomatoes, undrained
tablespoons quick-cooking tapioca, crushed
teaspoons curry powder
teaspoon ground cumin
teaspoon ground mace
cups hot cooked white or brown rice
tablespoons chopped green onion
tablespoons sliced almonds, toasted
- In a 3-1/2- or 4-quart slow cooker place onion, chicken, sweet peppers, currants, and garlic. In a large bowl combine tomatoes, tapioca, curry powder, cumin, salt, and mace. Pour over all in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- Serve chicken mixture over rice. Sprinkle with green onion and almonds.
Nutrition Facts(Country Captain)
- Per serving:
- 283 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 80 mg chol.,
- 509 mg sodium,
- 34 g carb.,
- 3 g fiber,
- 10 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet