I stumbled over this recipe in the beginning of the week and it is absolutely unbelievable delicious. While it was cooking the house fas filled with the most amazing smell of spices. I had earlier this week asked at Whole Foods what would go well with the type of spices that I was going to use and was recommend a Riesling. It went really well with this dish is definitely something I will make again to share with my very good friends…
12 bone-in chicken thighs, skinned
1/2 cup Olive Oil
8 cloves garlic, minced
4 teaspoons ground cinnamon
1 1/2 teaspoon caraway seeds, crushed
11/2 teaspoons ground cardamom
1/8 teaspoon cayenne pepper
Marinate the chicken for about 8 hours (I did not read the recipe until the morning so I only marinated the chicken for about 3 hours) or over night in a big ziplock bag and rub the chicken occasionally.
1 14.5 ounce chicken broth (I used 1 chicken stock in water)
1 cup dried apricots
1 cup whole dates
3 tablespoons ground almonds
1 teaspoon ground turmeric
3/4 teaspoon salt
3/4 teaspoon saffron threads
1/4 teaspoon ground black pepper
1/3 cut fresh cilantro
2 tablespoon sliced almonds, toasted
How to: Place the chicken in the a slow cooker and all the rest of the ingredients and let it cook on a low temperature between 4-8 hours. I left the house to take the kids to their activities so it burnt a little so I do recommend to stir occasionally, I let mine cook for about 5 hours and the chicken just fell off the bone.
I served this with a simple salad (couscous was recommended) and I sprinkled the cilantro and the roasted almonds on top.
original recipe from Chicken Dinners
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