Apricot Chicken for the Gourmet Crock Pot |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal. Ingredients:
1 cinnamon stick, 2 to 3 inches, broken into pieces |
1/2 teaspoon ground cardamom |
3 tablespoons olive oil |
2 yellow onions, thinly sliced |
1 -2 garlic clove, minced |
2 inches fresh ginger, peeled and finely grated |
1 (14 1/2 ounce) can diced tomatoes |
1 cup chicken stock |
2 teaspoons salt |
2 whole skinless chicken breasts, bone-in, split |
2 cups dried apricots |
1/8 teaspoon saffron thread, soaked in |
2 tablespoons water |
Directions:
1. In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
2. In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
3. Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
4. Add the garlic and grated ginger and stir for 3 to 5 minutes.
5. Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
6. Cook for 5 minutes.
7. Place chicken in the crock pot and pour the onion mixture over.
8. Cover and cook on low for 3 to 4 hours, until the chicken is tender.
9. The last 30 minutes of cooking, add the apricots and saffron water.
10. Finish cooking and serve immediately on top of saffron rice.
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