The slow cooker...I put this together this morning to try out the slow cooker. With a bit of luck, we will be going to the Arab Film Festival tonight so this should be right for when we get back!
I'll be serving this with cous cous!
Ingredients:
- 1kg skinless chicken breast cut into fork-size chunks
- 1 x brown onion cut into 1.5cm squares
- 1 x Spanish onion cut into 1.5cm squares
- 1 x 850ml can apricot nectar
- 1 x 1kg container of apricot halves in juice
- 1 x handful of home-dried sage leaves
- 1 x handful of home-dried thyme leaves
- 2 x large dried red chilies
- Olive oil
Coating for chicken:
- 1/2 cup plain flour
- 1 x tsp tumeric
- 1 x tsp ground coriander seeds
- 1 x teaspoon dried chili flakes
- 1 x tsp hot paprika
- 1 x tsp sweet paprika
- salt & pepper to taste
Method:
- Wipe the inside of the slow-cooker bowl with olive oil, add onions, chilies sage and thyme leaves
- In a large bowl, add flour and spices (chicken coating)
- Add chicken and coat with flour & spice mix
- Fry chicken for about 30 seconds on each side in olive oil and fry off any remaining flour mix. Add to slow cooker
- Add apricot nectar and drained apricot halves
- Turn on the slow cooker (on low if you'll be out all day!) and mix the contents. Replace lid
That's it! Will let you know how it goes!
If you don't have thyme, basil, sage, chilies, mint, and curry leaves drying on your kitchen window sill - then do it! Looks great in the kitchen, provides a perfect kitchen aroma and can be used in all cooking whenever you like!
