It's slow cooker Sunday again! This week's recipe- a bit of a departure for us. A different part of the chicken, some different spices, and dried apricots. Let's see how we do.
INGREDIENTS
3 TBS olive oil
8 boneless, skinless chicken thighs
1 eggplant, cut into 1” cubes
2 onions, thinly sliced
4 carrots, thinly sliced
2 cloves garlic, crushed
½ cup each craisins and dried apricots
2 cups chicken broth
2 TBS tomato paste
2 TBS lemon juice
2 TBS flour
1 ½ tsp each ground cumin, ginger and cinnamon
1 cup water
DIRECTIONS
Heat olive oil in skillet over medium-high heat. Carefully add half the eggplant and chicken. Cook, stirring, until browned on all sides but not cooked through. Place in bottom of slow cooker. Repeat with remaining chicken and eggplant. Add to cooker.
Layer onion, carrots and dried fruits over the chicken and eggplant. Blend remaining ingredients together and pour into slow cooker.
Cook on high for 5 hours. Serve in shallow bowls over rice pilaf or couscous.
Before the meal was ready my husband remarked "based on the smell, this is one recipe you're not ever going to make again."
Once we tried it, or I tried it (he refused!), I have to admit that it wasn't the greatest. The vegetables were super soggy, and the entire thing had a strange taste. But the chicken was tender and delicious!
Probably won't try this one again.
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