So I thought I'd post another crock pot recipe for everyone:-) This is a rather tasty 1 pot meal. Easy for a small (or non-existent) galley and I'm sure it'll be a snap in a full size kitchen.
Moroccan Chicken
3 pounds of boneless, skinless chicken
2 cups of chicken broth
1 can of diced tomatoes, undrained (try the spicy ones:-)
2 chopped onions
1 cups of dried and chopped apricots
4 cloves of garlic, mined
2 teaspoons of cumin
1 1/2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of coriander
3/4 teaspoon of ground red pepper
5 sprigs of fresh cilantro
1 tablespoon of cornstarch
1 tablespoon of water
15 oz can of garbanzo beans, rinsed and drained
1/2 cup of toasted, slivered almonds
Cooked rice
Put chicken in the crock pot. Combine broth, tomatoes (with juice), onions, apricots and all spices, except cilantro, in medium bowl and mix well. Pour mixture over chicken.
Cover and cook on low for about 4 - 5 hours (until chicken is cooked). Remove chicken to platter.
Combine cornstarch and water in small bowl and mix until smooth. Stir cornstarch mixture and garbanzo beans into the crock pot. Cover and turn heat to high for 15 minutes or until sauce gets think. Pour sauce over chicken, sprinkle with cilantro and toasted almonds and serve over rice.
Hope you enjoy:-)
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