Travel to the south of France with this dish, which slow-cooks the chicken with basil, thyme, fennel, and a hint of orange.
Makes 6 servings.
3 teaspoons olive oil
1 large white onion, thinly sliced
2 cloves garlic, crushed with garlic press
2 red peppers, ribs and seeds removed, cut into strips
1 yellow pepper, ribs and seeds removed, cut into strips
2 lbs boneless chicken thighs, skin removed
1/4 teaspoon dried thyme
1/4 teaspoon fennel seeds, crushed
1 teaspoon orange zest
1/2 cup loosely packed basil leaves, chopped
1/2 cup water
1. In a large skillet, heat the olive oil and add the onion, garlic, and peppers. Cook, stirring, for 3 to 5 minutes until onion is translucent and peppers are soft.
2. Put chicken pieces into the slow cooker, and put the onions and peppers on top. Add the herbs, orange zest, and water, and stir to combine.
3. Cover and cook on Low for 6 to 7 hours or on High for 4 to 5 hours, or until chicken is tender and cooked through.
4. Serve with brown rice or whole wheat pasta.