2 pounds skinless boneless

chicken thighs, each cut into

quarters

2 medium red peppers, cut into

1/4-inch thick slices

1 onion, thinly sliced

1 28-ounce can plum tomatoes,

drained

3 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon fennel seeds, crushed

3 strips orange peel

1/2 cup fresh basil leaves, chopped

Place all ingredients in the slow cooker, except for basil leaves. Mix thoroughly. Cover; cook on low for 7 to 9 hours. Sprinkle with fresh basil leaves to serve with noodles or rice.

Yield: 4 to 6 servings

First Published October 5, 2004, 11:53 a.m.