Post by Granny Smith on Apr 13, 2008 12:23:33 GMT -5
Morrocan Chicken
contributed by riverwalk
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely hopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Directions:
Lightly spray slow cooker with cooking spray.
Arrange chicken pieces in the slow cooker.
In a medium bowl mix all the ingredients except the cornstarch and water.
Cook on LOW for 6 to 8 hours.
Raise the heat to HIGH.
Ina small cup mix the corn starch and cold water.
Stir the mixture into the chicken.
Cook for an additional 15 to 20 minutes.
contributed by riverwalk
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely hopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Directions:
Lightly spray slow cooker with cooking spray.
Arrange chicken pieces in the slow cooker.
In a medium bowl mix all the ingredients except the cornstarch and water.
Cook on LOW for 6 to 8 hours.
Raise the heat to HIGH.
Ina small cup mix the corn starch and cold water.
Stir the mixture into the chicken.
Cook for an additional 15 to 20 minutes.