<br>1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley ( I used fresh because I had it on hand)
Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.
I made rice to go with this, but afterwards thought that cornbread would have been the better choice. I will do that next time. I was a bit leery about making this because of all the fragrant spices, I was afraid it might taste like a pie or something, but it is really delicious. I am eating it right now, yum!
