Apricot Chicken with Garam Masala Recipe

Ingredients

• ½ lb skinless, boneless chicken thighs
• 1 Tbsp vegetable oil
• 4 medium carrots, bias-sliced ½ inch thick
• 2 cups frozen small whole onions, thawed
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• ¼ cup low-sugar apricot spread
• 2 Tbsp. quick-cooking tapioca, crushed
• 2 Tbsp Dijon-style mustard
• ½ tsp garam masala
• 4 cups hot cooked brown rice
• ½ cup frozen peas, thawed
• Shredded lemon peel (optional)
• Cracked black pepper (optional)

1. In an extra-large skillet cook chicken, half at a time, in hot oil over medium-high heat until browned. (Add more oil if necessary.) Drain off fat.
2. In a 3-½- or 4-quart slow cooker combine carrots and onions. Top with chicken. Sprinkle chicken with salt and pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over chicken-vegetable mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-½ hours
4. In a medium bowl combine cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some cooking juices. If desired, garnish with lemon peel and pepper.