March/April 2016:  Chicken D-provençal

Chicken D-provençal

2 pounds boneless, skinless chicken thighs
2 medium red bell peppers, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium onion, sliced into thin strips
1 28-oz can diced tomatoes, drained
3 cloves garlic, minced
1 teaspoon Ajowan seeds
1/2 teaspoon Charnushka
1/2 teaspoon salt
1/4 teaspoon dried thyme
3 strips fresh orange peel
1/2 cup fresh basil, chopped

Cut chicken thighs into quarters.
Put all ingredients (except basil) into a slow cooker.
Mix thoroughly.
Cover.

Cook on LOW for 7 - 9 hours or on HIGH for 3 - 4 hours.

Sprinkle with fresh basil before serving.
Delicious served over brown rice or spaghetti noodles.
Serves 4.

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