I have been the very lucky recipient of many a delicious meal as my dear husband takes to the kitchen to explore cooking. While we each might choose a different recipe should we pick up the same book to cook from, I have learned to increase my field of "delicious" by his very choices. All have been wonderful! Here is another to share.....
|Indian Style Apricot Chicken|
Indian Style Apricot Chicken
adapted from: CROCK-POT, favorite slow cooker recipes
6 skinless chicken thighs*, rinsed and patted dry
1/4 t salt
1/4 t pepper
1 T oil
1 large onion, diced
2 cloves garlic, minced
2 T grated fresh ginger
1/2 t ground cinnamon
1/8 t allspice
1 can 14 1/2 oz diced tomatoes - do not drain
1 c chicken bone stock
8 oz package dried apricots
1 pinch saffron threads
Our Favorite Rice - see below
Sprinkle the chicken with salt and pepper. Heat oil in a large skillet, brown chicken on all sides, transfer to slow cooker.
In same skillet, saute onion and garlic until fragrant and golden, but do not brown. Stir in spices and cook additional minute.
Add stock, tomatoes and apricots. Heat to boiling and carefully pour over the chicken. Cover, cook on low 5-6 hours or on high 3-4 hours. Check for seasonings adding salt and pepper if desire. Serve over rice.
Our favorite rice
1 c rice (white or brown)
water and salt per package
2 coarsely grated carrots
1 c frozen peas
1 can (12-15 oz) corn, well drained
Cook per package and preferred method. When rice is cooked, add peas let stand 5 minutes, stir in drained corn. Enjoy!
*We usually add 2 additional thighs to any dish. We have found that there is always plenty of sauce and then we can get 3 meals, one for tonight's dinner and 2 for the freezer.
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