Tempting Teriyaki Chicken Stew

• olive oil↗1 tablespoon
• bone-in chicken thighs (about 2 pounds)↗6
• medium sweet potatoes (cut into 1-inch pieces)↗2
• medium carrots (sliced into 1-inch pieces)↗2
• medium parsnips (sliced into 1-inch pieces)↗2
• large onion (sliced)↗1
• apricot preserves↗1 cup
• maple syrup (not pancake syrup)↗1⁄4 - 1⁄2 cup

  (not pancake syrup)

• Teriyaki sauce↗1⁄2 cup
• fresh ginger1 inch

  minced

• cayenne pepper↗1⁄8 teaspoon
• cornstarch↗2 tablespoons
• cold water2 tablespoons
• green onions (sliced for garnish)↗2
• roasted peanuts↗1⁄4 cup

  (for garnish ~ chopped)

Step-by-step instructions

1. 1

   In a large skillet heat olive oil over medium heat; brown chicken on both sides.

2. 2

   Place vegetables into a 4-quart slow cooker; add chicken.

3. 3

   In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.

4. 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. 5

   Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.

6. 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. 7

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

8. 8

   Garnish with sliced green onions, and roasted peanuts.