Teriyaki Chicken Stew

Serves: 6

Ingredients:

1 Tablespoon Olive Oil
6 bone-in chicken thighs
2 medium sweet potatoes
2 medium carrots
2 medium parsnips
1 cup apricot preserves
1 large onion (sliced)
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)

Directions:

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 until chicken is tender.  Remove chicken and vegetables to a platter to keep warm.

5. Transfer cooking liquid to 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 until thickened.

7. Serve sauce with chicken and vegetables, and hot cooked rice, if desired.

8. Garnish with sliced green onions and roasted peanuts.