Chicken Tropicale

Ingredients:

• 3 medium sweet potatoes, peeled and cut into 2-inch squares


• 1 can (8 oz) sliced water chestnuts, drained


• 1 cup dried cranberries


• 1 can (20 oz) unsweetened pineapple tidbits


• 2 lbs bone-in chicken breast halves, skin removed


• 2 Tablespoons Caribbean jerk seasoning


• 1/4 cup dried minced onion


• 3 Tablespoons minced fresh ginger root


• 2 Tablespoons Worcestershire sauce


• 1 Tablespoon grated lime peel


• 1 Tablespoon cumin seeds, crushed


• 3 fresh thyme sprigs


• Hot cooked rice (consider using brown rice) (a rice cooker makes rice a LOT easier and more consistent)

Place potatoes in a four or five quart slow cooker. Add the water, chestnuts and cranberries. Drain the pineapple and reserve the juice for later. Add the drained pineapple to the slow cooker. Top with chicken and sprinkle the jerk seasoning over the chicken.

Combine the onions, ginger, Worcestershire sauce, lime peel, cumin seed and the previously reserved pineapple juice. Pour over the chicken. Top with thyme sprigs.

Cover and cook on low for 5 to 6 hours or until the chicken or vegetables are tender. /Serve over rice.

Makes four servings.

Adapted from the 2011 Taste of Home Annual Recipes book