APRICOT CHICKEN FOR THE GOURMET CROCK POT

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Apricot Chicken for the Gourmet Crock Pot image

This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal.

Provided by PaulaG

Categories     Chicken Breast

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cinnamon stick, 2 to 3 inches, broken into pieces
1/2 teaspoon ground cardamom
3 tablespoons olive oil
2 yellow onions, thinly sliced
1 -2 garlic clove, minced
2 inches fresh ginger, peeled and finely grated
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken stock
2 teaspoons salt
2 whole skinless chicken breasts, bone-in, split
2 cups dried apricots
1/8 teaspoon saffron thread, soaked in
2 tablespoons water

Steps:

  • In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
  • In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
  • Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
  • Add the garlic and grated ginger and stir for 3 to 5 minutes.
  • Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
  • Cook for 5 minutes.
  • Place chicken in the crock pot and pour the onion mixture over.
  • Cover and cook on low for 3 to 4 hours, until the chicken is tender.
  • The last 30 minutes of cooking, add the apricots and saffron water.
  • Finish cooking and serve immediately on top of saffron rice.

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