Categories: Poultry- Chicken

Ingredients

• 6 bone-in, skin-on chicken thighs, trimmed
• 1 Tbsp. vegetable oil
• 2 onions chopped coarse
• 1 green bell pepper, stemmed and seeded
• 1/2 tsp. salt
• 1 (14.5 oz.) can diced tomatoes
• 1 cup chicken broth
• 5 Tbsp. tomato paste
• 1 (9 oz.) jar mango chutney, such as Major Grey's
• 4 garlic cloves, minced
• 2 Tbsp. Madras curry powder
• 1 1/2 tsp. paprika
• 1 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• Sliced almonds

Directions

1. Pat the chicken dry with paper towels and season with salt and pepper.

2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken and brown on both sides, about 10 minutes (you may have to do this in batches). Cool the chicken slightly on a plate, remove and discard the skin, and transfer the chicken to the slow-cooker insert. (According to Cook’s Country, browning the chicken with the skin on, even though it will be removed later, imparts more flavor while the skin protects the meat from overcooking.)

3. Discard all but 1 Tbsp. of the fat from the skillet and return the pan to medium-high heat. Add the onions bell pepper and 1/2 tsp. salt and cook until the vegetables soften, about 5 minutes. Add the tomatoes, broth and tomato paste and using a wooden spoon, scrape up the browned bits from the pan bottom. Simmer until thick and smooth, about 2 minutes.

4. Off the heat, stir in the chutney, garlic, curry powder, paprika, thyme and cayenne. Pour the mixture into the slow-cooker insert, submerging the chicken in the sauce.

5. Cover and cook on low until chicken is tender, about 6 hours. Turn off the slow cooker, remove the lid and gently stir the sauce to recombine. Replace the lid and let sit for about 15 minutes to thicken the sauce before serving.

6. If serving at potluck, tear chicken into bite-size pieces, discarding the bones.

7. If serving for dinner, serve over rice. Garnish with almonds.

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