Instructions
In a large skillet over medium-high heat, add half of the chicken, sprinkled with 1/2 teaspoon chili powder. Cook until browned, about 5 minutes,
stirring occasionally. Transfer to a 6 quart slow cooker. Repeat with remaining chicken. Add onion, bell pepper, tomatoes, pineapple juice, brown sugar, cumin seeds, bay leaf, cocoa, coffee, and the rest
of the chili powder. Mix well. Press the chicken and the vegetables to form a single layer. Place 1 1/4 cups of the corn on top, leaving a 1/2 inch border. Cover, cooking on low 8 to 10 hours or on high 4
to 5 hours, until chicken and vegetables are tender. Slowly stir in cornmeal about 20 minutes before the cooking time is up until it is thickened, about 15 minutes. Stir in all but 2 tablespoons of the
cashews. Serve garnished with cashews.
Nutritional information per serving (about 3/4 cups): 287 Cal, 11 g Fat, 3 g Sat Fat, 0 g Trans Fat, 51 mg Chol, 223 mg Sod, 33 g Carb, 7 g Fib, 19 g Prot,
65 mg Calc. Light points: 6
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