1 14-oz. can no-salt-added diced tomatoes
1/2 c. chunky peanut butter
1 T. ground cumin
1 t. ground coriander
1/4 t. salt
3 T. minced fresh ginger
2 lbs. boneless, skinless chicken breasts, cut into 1" pieces
1 large sweet potato, peeled and cubed
2 medium zucchini, cubed
1 14-oz. can chickpeas, drained and rinsed
1/2 c. chopped roasted unsalted peanuts
1/4 c. chopped cilantro
In a blender or food processor, add the stock, tomatoes, peanut butter, cumin, coriander, and salt; blend until thick and pasty.
In a 6-qt. slow cooker, combine the ginger, chicken pieces, sweet potato, zucchini, and chickpeas. Pour the sauce over the chicken and vegetables. Cover and cook on low for 7-8 hours.
Garnish with chopped peanuts and cilantro when serving.
Serves 6-8.
Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 65.
