- Prep time 25 minutes
- Total time 6 hours & 30 minutes
- Portion size 6 servings
- Credits : January/February 2022
In slow cooker, whisk together broth, peanut butter, tomato paste, lime zest and juice, ginger, Worcestershire sauce and spices. Add sweet potato, onion and garlic, tossing to coat well. Set aside.
In large skillet, heat half of the oil over medium-high heat. Season chicken legs with salt and pepper. Cook half the chicken until golden brown, 2 to 3 minutes per side. Transfer to slow cooker over reserved vegetables. Repeat with remaining oil and chicken. Cover and cook on Low for 5 1/2 hours.
Add green pepper and mushrooms; continue cooking for 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.) Sprinkle with roasted peanuts. Serve with fettuccine and green salad, if desired.
Nutritional facts Per serving: about
- Iron 2.9 mg
- Fibre 4 g
- Sodium 500 mg
- Sugars 11 g
- Protein 33 g
- Calories 450
- Total fat 24 g
- Cholesterol 130 mg
- Saturated fat 5 g
- Total carbohydrate 25 g