Ingredients:
6 skinless chicken thighs, rinsed and patted dry
1/4 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 tbsp grated fresh ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 14.5 oz can diced tomatoes, undrained
1 cup chicken broth
1 8oz package dried apricots
1 pinch saffron threads (optional)
Hot basmati rice
Directions:
1. Coat slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Brown chicken on all sides. Transfer to prepared slow cooker.
2. Add onion to skillet. Cook and stir 3 to 5 minutes or until translucent. Stir in garlic, ginger, cinnamon, and allspice. Cook and stir 15 to 30 seconds longer or until mixture is fragrant. Add tomatoes with juice and broth. Cook 2 or 3 minutes or until mixture is heated through. Pour into clow cooker.
3. Add apricots and saffron, if desired. Cover; cook on LOW 5 to 6 hours (HIGH 3 to 4 hours) or until chicken is tender. Add salt and pepper, if desired. Serve with basmati rice.
Comments:
We weren't sold on this one. Adam wasn't a fan of all the tomato action. I didn't like the cinnamon part. We ate it, but probably wouldn't make it again.
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