Wednesday, March 26, 2014
What can I say--we love chicken and rice and especially love it cooked with seasonings in the crock pot.
One good sized package of boneless, skinless chicken thighs (I think there are about 8 thighs) You can also double this amount and use two of these packages--about 16 thighs--using a large crockpot.
1 quart gluten free Chicken broth (prefer unsalted--and add own salt)
1 cup of baby garden peas (or however much you desire)
1 & 1/2 to 2 cups basmati rice
sage, thyme, rosemary, garlic (I eyeball it--about 1/4 -1/2 tsp of the sage , thyme , rosemary--or just sprinkle in until it smells nice.
salt and pepper
Place chicken and broth in a medium sized crock pot (size of pot 4 quarts or so). Pour in 1 quart of chicken broth. Sprinkle in the seasoning. Add a bit of fresh pepper along with the sage, thyme, rosemary , and garlic.
Cook on high until tender--about 3 & 1/2 hours Or you can cook on low for 7-8 hours. Add the rice and cook another 30 minutes. During the last 5-8 minutes add the baby garden peas (I use frozen--but these tiny ones cook up fast.
This is really great served with a Mango/raisin chutney which you can find in the grocery stores. The basic recipe I have here http://nannykimsrecipes.blogspot.com/2011/06/chickpeas-in-coconut-milk.html
But I made some additions. Both ways are nice
It is from the cookbook called, "Indian".
generous 1 cup water
10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)
3 small sweet potatoes (This is an addition to the original recipe)
14 oz/400 g canned chickpeas, drained and rinsed well
generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)
1 tsp salt
2 tab oil
4 large garlic cloves, finely chopped or crushed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2-1 tsp chili powder
fresh spinach (this is an addition to the original recipe
juice of 1/2 lemon (good without)
Indian bread, to serve (optional) I use rice
ME_mango chutney with raisins
1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk or get rid of most of the water and use the coconut milk)
2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.
3. Fold the aromatic spiced oil into chickpea mixture. Stir in the fresh spinach letting it wilt. Stir in the lemon juice if desired and remove from heat. Serve immediately with bread or rice. Great served with mango raisin chutney.