Crock Pot Orange-Curry Chicken With Sweet Potato Pilaf |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens. Ingredients:
4 cups diced sweet potatoes |
1 cup long-grain rice, uncooked |
1/2 onion, chopped |
1 small orange, juice of |
3 tablespoons butter, melted |
3 tablespoons olive oil |
1 teaspoon minced garlic |
1/4 teaspoon celery seed |
1 teaspoon cumin |
1 -2 tablespoon curry powder (to taste) |
1 cup chicken stock |
2 chicken |
2 small oranges, quartered or 1 large orange, cut in 8 chunks |
1 onion, quartered |
2 pinches celery seeds |
2 pinches cumin |
1 teaspoon curry powder (to taste) |
Directions:
1. Toss together all the pilaf ingredients except the chicken stock.
2. Spread the pilaf in the bottom of a 6 qt, oval crock pot.
3. Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
4. Place the chickens into the crock pot on top of the pilaf.
5. Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
6. Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
7. Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.
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