Dinner is Served

So I'm at the dentist the other day and saw a recipe in the Better Homes & Garden magazine there.  It sounded good so I had them make me a copy of the recipe.

Here it is:

Slow Cooker Indian Stew.

2lbs. Skinless, boneless chicken thighs, cute into 1-inch pieces.

1 Medium onion, chopped.
3 Cloves Garlic (I only used 2) minced.
5 tsp. Curry Powder
2 tsp. Ground Ginger
1/2 tsp. salt
1/4 tsp. ground black pepper and or cayenne pepper.
2 15-oz. cans Garbanzo beans (chickpeas), rinsed and drained.  (I used reduced sodium beans).
2 14.5-oz. cans diced tomatoes, undrained.
1 Cup Chicken brother (again I used reduced sodium broth).
1 Bay Leaf
2 Tbsp. Lime Juice (I used fresh lime juice)
1 9-oz. pkg. fresh spinach - Optional
Hot Cooked Rice - Optional.

Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil.  Add chicken, onion, and garlic to the slow cooker.  Add Curry powder, ginger, salt, and pepper to the slow cooker.  Toss to coat.  Stir in drained beans, undrained tomatoes, broth, and bay leaf.  Cover and cook on high-heat setting 4-5 hours or low-heat setting 8-10 hours.  I used the low heat setting on our cooker.

Just before serving stir in the Lime Juice and add spinach to the pot.  Let stand 2-3 minutes to wilt spinach.  Serve with rice.
Yields Approx. 8 - 1.5 Cup servings.