Tempting Teriyaki Chicken Stew

Total Time: 7 hrs 25 mins Preparation Time: 25 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 6 bone-in chicken thighs (about 2 pounds)
• 2 medium sweet potatoes (cut into 1-inch pieces)
• 2 medium carrots (sliced into 1-inch pieces)
• 2 medium parsnips (sliced into 1-inch pieces)
• 1 large onion (sliced)
• 1 cup apricot preserves
• 1/4-1/2 cup maple syrup (not pancake syrup)
• 1/2 cup teriyaki sauce
• 1 inch piece fresh ginger (minced)
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 green onions (sliced for garnish)
• 1/4 cup roasted peanuts (for garnish ~ chopped)

Recipe

• 1 in a large skillet heat olive oil over medium heat; brown chicken on both sides.
• 2 place vegetables into a 4-quart slow cooker; add chicken.
• 3 in a small bowl, combine preserves, maple syrup, teriyaki sauce, ginger, and cayenne pepper. pour over chicken.
• 4 cover and cook on low for 6-8 hours til chicken is tender. remove chicken and vegetables to a platter to keep warm.
• 5 transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
• 6 in a small bowl or glass, combine water and cornstarch until smooth. gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
• 7 serve sauce with chicken and vegetables, and hot cooked rice, if desired.
• 8 garnish with sliced green onions, and roasted peanuts.