6boneless skinless chicken thighscut into 1-inch pieces
2tablespoonsflour
8ouncesbaby carrots
2mediumonionseach cut into 6 thin wedges
16-oz. cantomato paste
1/2cupdry red wineor use apple juice
3tablespoonswater
2tablespoonslemon juice
1teaspoonground cumin
1/2teaspoonground cinnamon
1teaspoonhoney
1/3cupcrumbled feta cheese
Instructions
Toss chicken with flour, coating evenly and place in a slow cooker. Stir in carrots and onions. In a small bowl, combine next 6 ingredients (tomato paste through cinnamon).
Blend well then stir into slow cooker. Cover and cook on LOW for 6 to 7 hours or until chicken is fork-tender. Stir in honey. Sprinkle each serving with a small amount of Feta cheese and enjoy!!
Notes
SERVING SUGGESTION: Whole wheat couscous and a big spinach salad.VEGETARIAN: Skip the stew tonight and have crock cooker “baked” potatoes with all the fixings. Prick the taters with a fork and wrap them in foil. Place in slow cooker. Cover and cook on LOW for 8 to 10 hours. Garnish them with your favorite toppings. KOSHER: Skip the cheese. GLUTEN FREE: Make sure flour, tomato paste and wine (or juice) are gluten free.NUTRITION: Per Serving: 215 Calories; 6g Fat; 23g Protein; 16g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol; 595mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5