Nutrition per serving may change if servings are adjusted.
2½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
4 medium carrots, bias-sliced ½ inch thick
2 cups frozen small whole onions, thawed
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chicken broth
¼ cup low-sugar apricot spread
2 tablespoons quick-cooking tapioca, crushed
1 to 2 tablespoons Dijon-style mustard
½ teaspoon garam masala
4 cups hot cooked brown rice
½ cup frozen peas, thawed
Shredded lemon peel (optional)
Cracked black pepper (optional)
In an extra-large skillet, cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.
In a 3- ½- or 4-quart slow cooker, combine carrots and onions. Top with chicken. Sprinkle chicken with salt and pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours.
In a medium bowl, stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon peel and cracked pepper.