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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 4 |
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Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce thatâs brightened with brown sugar, balsamic vinegar and coriander. âKael Harvey, Brooklyn, New York Ingredients:
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed |
4 chicken drumsticks (about 1 pound), skin removed |
2 medium carrots, sliced |
4 green onions, thinly sliced |
1/3 cup soy sauce |
2 tablespoons brown sugar |
1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced |
5 garlic cloves, minced |
1 tablespoon balsamic vinegar |
1 teaspoon ground coriander |
1/2 teaspoon pepper |
1 tablespoon cornstarch |
1 tablespoon cold water |
hot cooked rice and minced fresh cilantro |
Directions:
1. Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro. Yield: 4 servings.
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