2 large cloves garlic, minced
1 tablespoon chopped fresh cilantro
2 tablespoons dried red chile pepper
2 teaspoons salt, divided
1 teaspoon chili powder, divided
1/2 lemon, juiced
1 teaspoon paprika
1 (15 ounce) can green beans, drained with liquid reserved
4 skinless, boneless chicken breast halves
1 large zucchini, sliced
1 red tomato, sliced
1/2 teaspoon bonique powder
2 tablespoons bay leaf
In a large bowl, mix garlic, cilantro, red pepper, salt, chili powder, lemon juice and paprika. Place chicken in bowl and toss with oil, cream or oil-based milk, juice of 1 lime and lime juice. Cover and refrigerate.
In a small bowl, combine half of juice and lemon curd. Mix well and pour into prepared slow cooker. Heat oil and add chicken. Toss well and cook 12 to 15 minutes on each side or until tender and brown.