SLOW COOKER SPICY SAFFRON CHICKEN WITH APRICOTS

SLOW COOKER SPICY SAFFRON CHICKEN WITH APRICOTS

INGREDIENTS

2 medium yellow onions, sliced
1 1/2 cups dried apricots, cut in half
2 tbsp honey
4 cloves garlic, minced
1 can tomato paste (156 mL or 5.5 fl oz)
2 bay leaves
1 cinnamon stick
1 tbsp paprika
2 tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1/2 tsp salt
1/4 tsp saffron threads
4 boneless skinless chicken breasts, halved or 8 boneless, skinless chicken thighs

1-28 oz can diced tomatoes

1/2 cup fresh parsley, minced
1/2 cup sliced almonds, lightly toasted

DIRECTION

To make the freezer bag meal, combine onions, apricots, honey, garlic, tomato paste, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper, saffron and chicken pieces in an extra-large freezer bag. Double bag if desired. Lay flat and freeze.

Thaw the night before you plan to cook.

Empty freezer bag contents into slow cooker and add diced tomatoes. Stir. Cook on low for 4 to 5 hours.

Discard bay leaves and cinnamon stick before serving.

Garnish with parsley and sliced almonds. Bon appétit!

NOTES: If you are opting to skip the freezer bag meal and enjoy this the same day you assemble it, then just go ahead and add all the ingredients (except the garnishes of parsley and slivered almonds) to your slow cooker. Cook as directed above.

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