Sage and Onion Chicken With Cranberry Rice (Slow Cooker) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 2 |
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This works best in a large slow cooker. This is a very simple but tasty dish. Ingredients:
1 teaspoon olive oil |
2 onions, finely chopped |
4 garlic cloves, minced |
1 1/2 teaspoons dried sage |
1/2 teaspoon cracked black peppercorns |
1/2 teaspoon salt |
1 lb mixed mushrooms, sliced |
3/4 cup brown rice, rinsed |
3/4 cup wild rice, rinsed |
1 cup dried cranberries |
3 cups chicken stock |
1 orange, grated zest of and juice of |
12 chicken thighs, bone-in, skinless |
1 tablespoon butter |
1 tablespoon olive oil |
1 cup fresh whole wheat bread crumbs |
2 tablespoons almonds, sliced, toasted |
Directions:
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute. Add mushrooms and stir to coat. Add rice and stir to coat. Stir in cranberries. Add stock, orange zest and juice and bring to a boil. (You should have 4 cups of liquid in total. Squeeze the orange juice into a 1 cup measure and add chicken stock to make up 1 cup if necessary.).
2. Lightly grease the slow cooker stoneware. Spoon half to rice mixture evenly over bottom of stoneware. Arrange chicken pieces evenly over top. Cover with remaining rice mixture. Place 2 clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb moisture. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
3. Topping: In a skillet, heat butter and oil over medium heat. Add breadcrumbs and toss until evenly coated. Cook, stirring, until golden, about 5 minutes. Stir in almonds. Spoon evenly over cooked rice and serve.
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