Syrian Spice Delight Crockpot Chicken |
|
 |
Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 14 |
|
I developed this while trying to create a crockpot friendly Chicken dish made with ingredients similar to those in some Moroccan and Syrian recipes I've seen... I needed something I could prepare in bulk for a holiday party. I only used 1 onion and diced it to make it more kid-friendly. I'm happy with the results and the feedback from the group was VERY positive. Hope you enjoy it! Ingredients:
4 tablespoons olive oil, divided |
5 1/2-6 lbs boneless skinless chicken breasts, visible fat removed, cut into bite sized pieces & or |
boneless skinless chicken thighs |
1 -2 large sweet onion, sliced (or diced) |
6 -8 large garlic cloves, minced |
2 cups pitted prunes, quartered |
1/3-2/3 cup apricot preserves (more for sweeter entree) |
1/4 cup honey |
1 tablespoon ground ginger |
1/2 teaspoon ground turmeric |
1 teaspoon ground cinnamon |
4 teaspoons ground cumin |
4 teaspoons ground coriander |
1 teaspoon white pepper |
1/2 teaspoon ground black pepper |
1 teaspoon salt |
5 teaspoons chicken bouillon |
2 -3 cups water |
1/2 cup lemon juice |
3 cinnamon sticks, 3 inch pieces |
Directions:
1. Cut chicken into bite-sized pieces, removing all visible fat.
2. Heat 3 TB olive oil to med-high in large skillet to cook chicken pieces. When cooked through (~10 minutes); transfer to crockpot (set at High to cook in 3-4 hours or Low to cook 8+ hours).
3. While chicken cooks, slice/dice onion.
4. Heat remaining 1 TB olive oil to med-high in same skillet and saute onion until translucent (~5 minutes); transfer to crockpot, mixing in well.
5. In 1 quart mixing bowl combine: Minced garlic, prunes, apricot preserves, honey, ginger, turmeric, ground cinnamon, cumin, coriander, white and black pepper, salt, chicken bullion. Add 2 cups water and mix thoroughly; pour over chicken-onion mix in crockpot and stir to combine. Can add additional cup of water, if more soup-y consistency is desired.
6. Stir in lemon juice and cinnamon sticks, cover and let cook desired time (3-4 hours at High, 8+ hours at Low). Can be served soup-y over rice or couscous, left cooking longer to thicken sauce OR -.
7. OPTIONAL QUICK THICKENING: after cooking time, turn crockpot to low; drain liquid to large-ish sauce pan (leave a bit in crockpot to keep chicken/etc. from sticking). Bring to boil and cook 'till reduced to gravy like consistency. Place chicken on platter and serve with rice or couscous and sauce on the side.
|
|