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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 4 |
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A great crock pot recipe.If you don't want to use turmeric (it's rather pungent) you can use a dash of ground ginger instead. I like this with couscous, but you can use rice, my husband can't stand couscous ( I don't understand why), so I usually serve rice. If you do use couscous, cook it in pineapple juice instead of water, it is a great flavor twist! I got this from the Betty Crocker Slow Cooker Cookbook. Ingredients:
8 skinless chicken drumsticks |
1 (8 ounce) can pineapple chunks in juice or 1 (8 ounce) can pineapple chunks in juice, undrained |
1 large onion, chopped |
2 tablespoons lemon juice |
1 teaspoon salt |
1 teaspoon dried marjoram |
3/4 teaspoon crushed red pepper flakes |
1/4 teaspoon ground turmeric |
1 tablespoon cornstarch |
1 tablespoon cold water |
1/4 cup sliced pimento stuffed olive |
1 tablespoon chopped fresh parsley |
Directions:
1. Place chicken in a 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric;pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when center of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. COver to keep warm.
3. Remove fat from sauce. Mix cornstarch and water; stir into sauce.
4. Caver and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
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