Makes: 6 servings

Prep 25 mins | Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

1 medium sweet onion, cut into thin wedges
3 pounds chicken drumsticks and/or thighs, skin removed
1 medium green sweet pepper, cut into thin strips
1 medium yellow sweet pepper, cut into thin strips
1/4 cup currants or golden raisins
2 cloves garlic, minced
1 14-ounce can diced tomatoes, undrained
2 tablespoons quick cooking tapioca, crushed
2 - 3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground mace
Hot cooked rice
2 tablespoons chopped green onion
2 tablespoons sliced almonds, toasted

1. In a 3 1/2- to 4-quart slow cooker, place onion, chicken, sweet peppers, currants, and garlic. In a large bowl, combine undrained tomatoes, tapioca, curry powder, salt, cumin, and mace. Pour over all.

2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

3. Serve chicken mixture over rice. Sprinkle with green onion and almonds.

Nutrition facts:  Servings Per Recipe 6, cal. (kcal) 338, Fat, total (g) 6, chol. (mg) 98, sat. fat (g) 1, carb. (g) 40, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 10, pro. (g) 31, vit. A (IU) 486, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 105, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 446, Potassium (mg) 667, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet.