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Categories:
olive oil chicken breasts chicken thighs sweet onion garlic prunes apricot preserves honey ground ginger ground turmeric ground cinnamon ground cumin ground coriander white pepper ground black pepper salt chicken bouillon water lemon juice cinnamon
Viewed: 15 - Published at: 8 years agoIngredients
- 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
Method
- Cut chicken into bite-sized pieces, removing all visible fat.
- 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).
- While chicken cooks, slice/dice onion.
- 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.
- 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.
- 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 --.
- 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.
