In my Menu Plan Post I mentioned this is a crazy week. It got crazier because I was in the hospital Tuesday through today. Thus my post is a little late, and I may not be around to blogs until tomorrow.
8 chicken thighs (about 3 1/4 pound) skin removed
1 bell pepper, quartered and sliced
1 jar (9 ounces) mango chutney
2 Tbsp. lime juice
2 tsp. minced garlic
1 1/2 tsp. curry powder
1/4 tsp. each salt and pepper
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 firm ripe mango, peeled and sliced
1 tsp. grated lime peel
Serve with: couscous or rice
Place chicken and peppers in crockpot. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl. Pour over chicken.
Cover and cook on low 6 to 8 hours until chicken is cooked through.
Remove chicken and peppers to serving platter. Stir in cornstarch mixture and mango. Increase heat to high. Cook covered for 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken. Serve with couscous or rice.