Wednesday, September 21, 2016

Chicken Thighs with Apricots

Chicken Thighs with Apricots   

4 pounds bone-in skinless chicken thighs 
1 1/3 cups quartered dried apricots 
¾ cup shelled unsalted pistachios 
1/3 cup packed dark brown sugar 
1/3 cup minced peeled fresh ginger 
1¾ tsp ground cinnamon 
1¾ tsp ground coriander 
1¾ tsp ground cumin 
1 tsp salt            

1. Mix the chicken, apricots, pistachios, brown sugar, 
ginger, cinnamon, coriander, cumin, and salt in the 
slow cooker until the sugar has melted into a coating 
for the meat. 

2. Cover and cook on low for 6 hours, or until the chicken 
is falling-off-the-bone tender.

Great served over rice.

6- TO 8-QUART Slow Cooker

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