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Old 08-02-2014, 08:29 PM   #1
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Join Date: Dec 2010
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Crockpot Chicken Musakhan

I got this from a blog called "Stuff I Make My Husband"

OMG, so good! I used skinned, bone-in chicken thighs, and I didn't have mint, so I used parsley. Otherwise I followed the recipe.

I served it with some pan-grilled eggplant slices.

Serves about 6

2.5 lbs boneless skinless chicken thighs
2 onions, halved lengthwise and thinly sliced
1.5 Tbs olive oil
2 Tbs ground sumac
1 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
Big pinch saffron (optional, but nice)
Handful of pine nuts
Fresh mint for garnish (optional)
Salt and pepper

Saute onions, sumac, cinnamon, allspice, cloves, and saffron in olive oil until onions are softened.

Dump the chicken into the slow cooker (frozen is fine, just tack another hour onto the cook time if unthawed). Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.

Cook on low for 4 hours. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.

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Old 08-07-2014, 02:50 PM   #2
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WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Yum this sounds great Leeloo.
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