Tempting Teriyaki Chicken Stew

From Taste of Home Magazine -- Modified recipe by Amy Siegel, Clifton, NJ. NOTE: The 1/2 cup maple syrup amount sounds like a LOT to me -- use your judgement and adjust to suite your family's taste!

• Ready In: 7 hrs 25 mins
• Serves: 6

Ingredients

• 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)

Directions

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.