Serves 4
1 1/2 (375 mL) cups chopped onion
4 garlic cloves, minced
1 teaspoon (5 mL) crushed chillies
1 teaspoon (5 mL) each, cumin, coriander, ginger
1 1/2 pounds (750 g) skinless bone-in chicken thighs
1 1/2 cups (375 mL) white wine
1/2 cup (125 mL) raisins
1/2 cup (125 mL) dried apricots, halved
1/4 cup (50 mL) honey
1 cinnamon stick
1/2 teaspoon (2 mL) salt
1/3 cup (75 mL) pitted green olives
Put everything but the olives in a crockpot. Cook
4 hours on high or 8 hours on low. Stir olives in
just before serving.
If you don't want to use a crockpot, sauté the
onions, garlic and spices in a large pot in a
little oil for 5 to 10 minutes or until the onion
is soft.
Add in everything else except for the olives and
bring to a boil, then simmer, uncovered until the
chicken is cooked through (probably about 30
minutes, depending on the thickness of your
thighs). If you like a thicker sauce, turn the
heat up at the end for 10 minutes or until it is
the consistency you like.
Source: The Edmonton Journal, August 27, 2008
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