Indian-Style Apricot Chicken
>> Sunday, July 1, 2012
I found this particular recipe in a cookbook I picked up along the way called Incredibly Easy Gluten-Free Recipes.
Indian-Style Apricot Chicken is both incredibly easy (made in a crockpot) and free of most allergens. And amazingly delicious.
Ingredients:
6 Chicken Thighs (we only had four and it worked perfectly, with extra juice)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon vegetable oil
1 large onion, chopped
2 Tablespoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice (you can make your own using equal parts ground cloves, nutmeg, and cinnamon)
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 package (8 oz) dried apricots
1 pinch saffron threads (optional - and I didn't use because I didn't have any)
Hot basmati rice
2 Tablespoons chopped fresh parsley (optional, and again left out)
Slow Cooker Directions:
1. Coat slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer to slow cooker.
2. Add onion to skillet. Cook and stir 3-5 minutes or until translucent. Stir in ginger, garlic, cinnamon, and allspice. Cook and stir 15 to 30 seconds or until mixture is fragrant. Add tomatoes with juice and broth. Cook 2-3 minutes or until mixture is heated through. Pour into slow cooker.
3. Add apricots and saffron, if desired. Cover; cook on LOW 5-6 hours or on HIGH 3-3.5 hours or until chicken is tender. Serve with basmati rice and garnish with parsley.
Makes 4-6 servings.
I should have taken a photo of my plate but I was starving and it was so delicious that I completely forgot. You will probably need to season further with salt, depending on your palate. I found that the apricots sweetened the dish nicely, while the tomatoes provided an acidic balance.
Enjoy!
(Image Courtesy of Amazon)
Indian-Style Apricot Chicken is both incredibly easy (made in a crockpot) and free of most allergens. And amazingly delicious.
Ingredients:
6 Chicken Thighs (we only had four and it worked perfectly, with extra juice)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon vegetable oil
1 large onion, chopped
2 Tablespoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice (you can make your own using equal parts ground cloves, nutmeg, and cinnamon)
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 package (8 oz) dried apricots
1 pinch saffron threads (optional - and I didn't use because I didn't have any)
Hot basmati rice
2 Tablespoons chopped fresh parsley (optional, and again left out)
Slow Cooker Directions:
1. Coat slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer to slow cooker.
2. Add onion to skillet. Cook and stir 3-5 minutes or until translucent. Stir in ginger, garlic, cinnamon, and allspice. Cook and stir 15 to 30 seconds or until mixture is fragrant. Add tomatoes with juice and broth. Cook 2-3 minutes or until mixture is heated through. Pour into slow cooker.
3. Add apricots and saffron, if desired. Cover; cook on LOW 5-6 hours or on HIGH 3-3.5 hours or until chicken is tender. Serve with basmati rice and garnish with parsley.
Makes 4-6 servings.
I should have taken a photo of my plate but I was starving and it was so delicious that I completely forgot. You will probably need to season further with salt, depending on your palate. I found that the apricots sweetened the dish nicely, while the tomatoes provided an acidic balance.
Enjoy!
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