Jamaican-Me-Crazy Chicken Tropicale
I sample the sauce about 30 minutes before this chicken is done and adjust the seasonings to taste. You can thicken it with a tablespoon of cornstarch if you wish.
—MARY LOUISE LEVER ROME, GA
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 4 SERVINGS
3 medium sweet potatoes, peeled and cut into 2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 cup dried cranberries
1 can (20 ounces) unsweetened pineapple tidbits
2 pounds bone-in chicken breast halves, skin removed
2 tablespoons Caribbean jerk seasoning
1/4 cup dried minced onion
3 tablespoons minced fresh gingerroot
2 tablespoons Worcestershire sauce
1 tablespoon grated lime peel
1 teaspoon cumin seeds, crushed
3 fresh thyme sprigs
Hot cooked rice
1. Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken.
2. Combine the onion, ginger, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
3. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice.