• 8 Boneless chicken thighs
  • 1 teaspoon Salt
  • 1 teaspoon Curry Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cayenne Pepper
  • 1/2 teaspoon nutmeg
  • 3 threads of saffron
  • 3-4 Sweet Potatoes (cut into 1-inch cubes)
  • 1 Onion (diced)
  • 1 tablespoon Ginger (freshly grated or ground)
  • 1 Cup Peach or Apricot Preserves
  • 3 tablespoon Apple Cider Vinegar
  • 1 tablespoon Low Sodium Soy Sauce
  • 3 cups Chicken Stock
  • Fresh Cilantro
  • For the Spinach:
  • 2 tsp Extra Virgin Olive Oil
  • 1 bag baby spinach (washed)
  • 1 clove Garlic (sliced)
  • 1 teaspoon Sesame Seeds
  • salt & pepper to taste
  • Trader Joe's Polenta (optional)

This is so easy to make and perfect for cold winter nights when the last thing you want to do is cook. If you don’t own a slow cooker, go out and buy one now. Every home cook, especially those who don’t particularly like to cook, should invest in one of these. You can make soups, stews, pulled pork and even desserts with very little effort. As a bonus you can come home from work to a heavenly smelling kitchen with dinner ready and waiting. I personally recommend the Hamilton Beach Set and Forget Programmable Cooker. At $50, it’s not expensive and you can program it to cook for a set amount of time and then it changes to warm mode. If you want to save $10, buy it at Bed, Bath & Beyond with a 20% off coupon. If you sign up for their mailing list, you’ll get these in the mail at least once a month.

I found this recipe in my new The Chew Food.Life.Fun cookbook based off the ABC daytime TV show. I have been a fan since the show started in 2011 and watch it whenever I’m home around lunchtime. I like that each host brings something different to the show and they present some really unique recipe ideas. This peachy chicken recipe was one of Daphne Oz’s contributions to The Chew cookbook. I relate a lot to her lifestyle because she appreciates foods of all kinds, but is also always looking for ways to amp up the nutrition in every recipe she makes. With a few additions of my own, I loved how this recipe turned out. I added saffron for extra flavor and served it with polenta as well as the spinach. Once all the chicken was gone, I blended all the extra broth and sweet potatoes with my Cuisinart Smartstick and had a delicious sweet potato soup for the next night.


1) Place the cubed sweet potatoes and chopped onions in the slow cooker.

2) Place the chicken over the vegetables and season both sides with salt, pepper, curry powder, paprika, ginger, nutmeg and cayenne pepper.

3) Whisk together the preserves, vinegar, soy sauce, chicken stock and saffron threads. Pour into the slow cooker.

4) Cook on low heat for 6-8 hours until chicken and potatoes are tender.

5) For the spinach, saute the garlic in the oil for about 2 minutes in a medium skillet. Add the spinach and saute until wilted. Fold in the sesame seeds.

6) In the same skillet add several slices of polenta drizzled with olive oil. Sprinkle each side with salt, pepper and parmesan cheese and saute until golden brown.

7) Serve all the elements together. Garnish with cilantro.


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