Preparing this stew made me feel like a goddam adult. In a really great way. Maybe it was because the prep that happened before you transfer it all to the cooker was so involved? I don't know. But I felt manly as hell, and it was fantastic. Not only does it taste heavenly, but there will be leftovers for days. One warning, though? Be prepared to really stink up the house when you're making this - not in a bad way, just in a food way. Totally worth it, in my opinion.
3 pounds chicken drumsticks (on the bone)
2 teaspoons curry powder
1 1/2 teaspoons dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup red wine (NOT "cooking wine", you should buy real red wine at a liquor store. They even have the small plastic ones for $2, so you don't have to buy a whole bottle if you're being thrifty.)
1 1/2 cups (15 ounces) black beans, rinsed and drained
1 1/2 cups (15 ounces) diced tomatoes, undrained
Toss the chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few more minutes. Add tomatoes and black beans and mix well (or as best you can). Transfer to the slow cooker and cook on high for 5 hours until tender and the meat is falling off the bone.
NOW, when it's done? If you're comfortable serving stew with bones in it (and I am), then just ladle this stuff out. If that sounds gross to you, well, grow up. Everyone knows that chicken tastes better (and juicier) when right off the bone.
This recipe was slightly adapted from Jeanette's Healthy Living.