Tempting Teriyaki Chicken Stew - cooking recipe

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)

Preparation

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