Ingredients
12
chicken drumsticks and/or thighs (2.5 to 3 pounds total), skinned
2
14.5-ounce cans No-Salt-Added Diced Tomatoes
2
tablespoons quick-cooking tapioca
1
tablespoon grated fresh ginger
1
tablespoon snipped fresh cilantro or parsley
4
cloves garlic, minced
2
teaspoons packed brown sugar
1/2
teaspoon salt
1/2
teaspoon crushed red pepper
3
cups hot cooked whole grain couscous
2
tablespoons snipped fresh parsley
Preparation
Place chicken pieces in a 3 1/2- or 4-quart slow cooker.
Drain tomatoes, reserving juice from one can. For sauce, in a medium bowl combine tomatoes and the reserved juice, the tapioca, ginger, cilantro, garlic, brown sugar, salt, and crushed red pepper. Pour sauce over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim fat from sauce. Serve chicken and sauce with hot cooked couscous in shallow bowls. Sprinkle with parsley.
