Ingredients:
- 4 chicken thighs, bones and skin removed
- ½ cup dried chickpeas (garbanzo beans)
- 2 russet potatoes, peeled and cut
- into small cubes
- I large onion, chopped
- 2 cups baby carrots, chopped
- 2 stalks celery, thinly sliced
- I small Italian eggplant, peeled and cut into small cubes
- cup frozen yellow corn
- red bell pepper, seeded and chopped
- 1/2 cup raw, unsalted, shelled pistachio nuts
- ½ cup raw, unsalted cashew nuts
- ½ cup fresh Italian parsley, chopped ½ teaspoon curry powder
- ½ teaspoon freshly ground black pepper
- pinch of ground marjoram pinch of ground nutmeg pinch of ground allspice
- ½ teaspoon dried thyme
- ‘Ii teaspoon oregano
- I bay leaf
- ¼ cup Coco Lopez cream of coconut ¼ cup lime juice
- cup tomato sauce
- cup water
- 10 cups chicken stock
Preparation:
Place all the ingredients into the bowl of a slow cooker. Stir with a wooden spoon. Cook on a high setting, uncovered, for 7-8 hours, stirring occasionally if possible. it will reduce somewhat and thicken. Remove bay leaf and discard it. Using an immersion blender right in the slow cooker.
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Recipe by Susie Fishbein