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Jamaica-Me-Crazy Chicken Tropicale
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Jamaica-Me-Crazy Chicken Tropicale Ingredients: | |
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 | |
6 | Chicken breasts |
2 tablespoons | Caribbean jerk |
seasoning | |
1/4 cup | dried minced onion |
3 tablespoons | minced fresh ginger |
2 tablespoons | Worcestershire sauce |
1 tablespoon | grated lime peel |
1 teaspoon | cumin seeds, crushed |
3 | fresh thyme sprigs |
Hot cooked rice |
Directions:
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.
Combine the onion, ginger, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice.
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