Tempting Teriyaki Chicken Stew

• 1 tablespoon olive oil
• 6 bone-in chicken thighs (about 2 pounds)
• 2 medium sweet potatoes (cut into 1-inch pieces)
• 2 medium carrots (sliced into 1-inch pieces)
• 2 medium parsnips (sliced into 1-inch pieces)
• 1 large onion (sliced)
• 1 cup apricot preserves
• 1/4 - 1/2 cup maple syrup (not pancake syrup)
• 1/2 cup teriyaki sauce
• 1 inch piece fresh ginger (minced)
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 green onions (sliced for garnish)
• 1/4 cup roasted peanuts (for garnish ~ chopped)

1. In a large skillet heat olive oil over medium heat; brown chicken on both sides.
2. Place vegetables into a 4-quart slow cooker; add chicken.
3. In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.
4. Cover and cook on low for 6-8 hours til chicken is tender. Remove chicken and vegetables to a platter to keep warm.
5. Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
6. In a small bowl or glass, combine water and cornstarch until smooth. Gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
7. Serve sauce with chicken and vegetables, and hot cooked rice, if desired.
8. Garnish with sliced green onions, and roasted peanuts.

olive oil, chicken, sweet potatoes, carrots, parsnips, onion, apricot preserves, maple syrup, teriyaki sauce, ginger, cayenne pepper, cornstarch, cold water, green onions, peanuts

Taken from www.food.com/recipe/tempting-teriyaki-chicken-stew-487362 (may not work)