• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

1. Preheat your oven to 425 F (210 C).
2. In a medium nonstick skillet,cook the sausage over medium heat,breaking the sausage up,using a wooden spatula,into small,crumbled bits.
3. Remove cooked sausage from the skillet and drain excess fat,using a paper towels.
4. Scoop inside out of sweet potatoes,leaving the skins intact.
5. In a medium mixing bowl,combine potato pulps,Greek yogurt,ground cumin and salt.Mix until smooth.
6. Place sweet potato skins on a parchment-lined baking sheet and spoon potato filling back in.
7. Spread cooked sausages evenly over,then top with shredded cheese.
8. Bake in preheated oven for 10-15 minutes or until is melted and lightly browned.

Cooking Method:

1. Rinse chicken thighs and pat dry with paper towels.
2. Place chicken pieces in slow cooker.Sprinkle with salt,black pepper and paprika.
3. In a mixing bowl,combine onion,garlic,sugar,coriander,cumin,cardamom,orange peel and orange juice.Mix well.
4. Spoon mixture evenly over chicken.
5. Cover slow cooker and cook on low-heat setting for 4 hours or until chicken is tender.
6. Remove cooked chicken from slow cooker and transfer to a serving platter.Cover with aluminum foil and keep warm.
7. Pour cooking liquid into a small saucepan.
8. In a small mixing bowl,combine cornstarch and yogurt.Mix well.
9. Stir yogurt mixture into pan juices.
10. Cook,uncovered,over medium heat,stirring,until mixture thickens slightly.
11. Place cooked chicken on the bed of fresh spinach leaves.
12. Spoon sauce over cooked chicken.
13. Serve with cooked brown rice.

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

• 2 pounds (960 g) stewing beef meat,cubed
• 2 tablespoons vegetable oil
• 1 large yellow onion,peeled and diced
• 2 garlic cloves,peeled and minced
• 1 1/2 cups (370 ml) water
• 1 tablespoon dried parsley flakes
• 2 beef bouillon cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots,peeled and sliced
• 14 1/2 oz (435 ml) can diced tomatoes
• 14 1/2 oz (435 ml) can beans,undrained
• 14 1/2 oz (435 ml) can corn,drained
• 4 oz (120 ml) diced green chilies

Cooking Method:

1. Heat vegetable oil in saucepan over medium-high heat.
2. Add meat and brown until no longer pink.
3. Transfer browned beef in slow cooker.
4. Stir in remaining ingredients.
5. Cover slow cooker and cook on high-heat setting for 30 minutes.
6. Reduce heat to low and cook for a further 4-6 hours.

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Spicy Chicken Wings with Chipotle Sauce

Makes 3 servings

• 1 1/2 pounds(720 g) chicken wings,cut into portions and tips trimmed
• 1/2 teaspoon each onion powder,garlic powder,chili powder and ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 cup (125 g) each panko bread crumbs and plain dry bread crumbs
• 1/2 cup (125 ml) mayonnaise
• 3 chipotle peppers in adobo sauce
• freshly squeezed juice of 1 lime
• 1 teaspoon vinegar
• 1/2 teaspoon kosher salt

Cooking Method:

1. Rinse chicken wings under running cold water.Pat dry with paper towel.
2. In a mixing bowl,combine all dry ingredients(except bread crumbs)Preheat your oven to $ and olive oil.Mix well.
3. Sprinkle dry mixture over chicken wings and toss to coat completely.
4. Cover and refrigerate for 1 hour.
5. Remove marinated chicken wings from refrigerator.
6. Preheat your oven to 400 F (200 C).
7. In a small bowl,combine both bread crumbs.Roll marinated chicken wings in bread crumbs mixture.
8. Arrange on a greased baking sheet.Bake in preheated oven for 40 minutes,turning once during a cooking.
9. Remove baked chicken wings from the oven and transfer to a serving platter.
10. In a food processor,combine remaining ingredients.Process until smooth.
11. Serve with baked chicken wings.

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Ingredients:

• 3/4 cup (80 g) sliced almonds
• 1 tablespoon unsalted butter
• 1 1/2 pounds (720 g) skinless and boneless chicken breasts,cut into bite size
• 1 tablespoon sunflower oil
• 1 yellow onion,peeled and chopped
• 4 green cardamon pods
• 2 garlic cloves.peeled and crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ground turmeric
• 1 cinnamon stick
• pinch of chili powder
• 1 cup (250 ml) coconut milk
• 1/2 cup (125 ml) boiling chicken stock
• 1 teaspoon tomato puree
• 5 tablespoons light cream
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon garam marsala
• salt and freshly ground black pepper to taste
• saffron rice to serve

Cooking Method:

1. In a frying pan,fry flaked almonds until pale golden.
2. Transfer 2/3 fried almonds to plate and continue to fry remaining until they are lightly deeper in colour.
3. Transfer the darker almonds to separate plate and set aside.
4. Allow the paler almonds to cool.Grind them until fine in a space grinder.
5. In a frying pan,heat the butter.Add chicken pieces and gently fry until evenly brown.
6. Add a little sunflower oil to the fat in pan,then add chopped onion and fry,stirring,for 8 minutes.
7. Stir in cardamon pods and garlic and fry,stirring,for a further 2 minutes,until onion is soft and starting to colour.
8. Stir in ground almonds,cumin,coriander,turmeric,cinnamon stick and chili powder.Cook for about 1 minute.
9. Transfer mixture to slow cooker.Add coconut milk,chicken stock and tomato puree.Stir well.Add browned chicken pieces and season with salt and black pepper.
10. Cover slow cooker and cook on high-heat setting for 3 hours or until chicken is very tender.
11. Stir in light cream,lemon juice and rind and garam marsala into the curry.
12. Cover slow cooker and on high heat setting for a further 30 minutes.
13. Check the seasoning,garnish with reserved fried almonds.Serve immediately with cooked saffron rice.More slow cooker chicken recipes>>>>>

Ingredients:

• 4 boneless salmon fillets,skin on
• 2 tablespoons olive oil
• dash of ground cumin
• salt and freshly ground black pepper

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper