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Categories:
chicken chicken broth onion sweet red pepper carrot apricots golden raisins orange marmalade garlic curry powder red pepper ground cumin ground cinnamon ground cloves parsley fresh mint lemon juice pistachios pearl
Viewed: 36 - Published at: 3 years agoIngredients
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 can (14-1/2 ounces) chicken broth
- 1/3 cup finely chopped onion
- 1/3 cup chopped sweet red pepper
- 1/3 cup chopped carrot
- 1/3 cup chopped dried apricots
- 1/3 cup chopped dried figs
- 1/3 cup golden raisins
- 2 tablespoons orange marmalade
- 1 tablespoon mustard seed
- 2 garlic cloves, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh mint
- 1 tablespoon lemon juice
- 4 tablespoons chopped pistachios
- Cooked pearl (Israeli) couscous, optional
Method
- In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.
- Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.
