If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 can (14-1/2 ounces) chicken broth
- 1/3 cup finely chopped onion
- 1/3 cup chopped sweet red pepper
- 1/3 cup chopped carrot
- 1/3 cup chopped dried apricots
- 1/3 cup chopped dried figs
- 1/3 cup golden raisins
- 2 tablespoons orange marmalade
- 1 tablespoon mustard seed
- 2 garlic cloves, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh mint
- 1 tablespoon lemon juice
- 4 tablespoons chopped pistachios
- Cooked pearl (Israeli) couscous, optional
Directions
- In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.
- Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.
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