|08-02-2014, 07:29 PM||#1|
Major LCF Poster!
Join Date: Dec 2010
Location: Fhloston Paradise
WOE: Atkins/whole foods/KISS
Start Date: 1/15/2014 (this time)
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.
CROCK POT CHICKEN MUSAKHAN
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.