It's winter, so it's slow cooker season again. (And it's winter break, so I finally have time to think about cooking again. I swear I don't mean to let this project die!) This is a recipe from allrecipes.com, modified according to what we had on hand, and it came out so well I wouldn't change a thing.
Ingredients:
1 large white onion
1 large or two medium sweet potatoes (preferably satsumaimo)
2 large carrots (or half a bag of baby carrots)
2 cloves garlic
2 large boneless chicken breasts
15-oz can garbanzo beans
14.5-oz can diced tomatoes
2 tsp garam masala
1 tsp salt
1 tsp dried parsley
1. Cut the chicken into chunks and place in one layer on bottom of slow cooker.
2. Peel the sweet potato(es) and cut into large chunks. Place on top of chicken, near outside wall of slow cooker.
3. Cut carrot and onion into chunks, place in slow cooker.
4. Mince garlic and add to slow cooker.
5. Drain and rinse garbanzos and add to slow cooker.
6. In small bowl mix together garam masala, parsley, and salt, then sprinkle over what's in the cooker.
7. Add tomatoes and stir.
8. Cook on high for 5 hours. Stir near end.
9. Serve with couscous.
Lately supermarkets here have been stocking satsuma-imo, the Japanese sweet potatoes that are purple on the outside and yellow-white on the inside. That's what we used, and they were perfect. I'm sure yams or other Western sweet potatoes would be good too, but satsumaimo have a lighter, almost parsnip-like sweetness that really worked well; plus, they get flaky and fluffy like a regular potato when you cook them, rather than soft and squishy like a yam.
The original recipe called for 1/2 tsp cumin, 1/2 teaspoon turmeric, 1/4 tsp cinnamon, and 1/2 tsp black pepper instead of the garam masala, but we didn't have all those things while we did have garam masala (which includes those things and more), so we used it, and it was awesome. So this is the recipe.
It went perfectly with couscous.
