P R IZ E T E S T E D R E C IP E S " $ 4 0 0 W IN N E R
ANGELA HUSE, EATONTOWN, NJ
8
INGREDIENTS OR FEWER SLOW-COOKER IDEAS CATEGORY, FEBRUARY 2009
SLOW-COOKED MOROCCAN CHICKEN
1
medium onion, coarsely
chopped (/2 cup)
8
oz. baby carrots with tops,
trimmed, or baby carrots,
halved lengthwise if large
’/2
cup pitted dried plums
(prunes)
1
i4-oz. can reduced-sodium
chicken broth
8
bone-in chicken thighs,
skinned
1
i
'A
tsp. curry powder
/2
tsp. salt
/2
tsp. ground cinnamon
1.
In a 4- or 5-quart slow cooker combine onion
and carrots. Add plums and broth. Top with
chicken. In a small bowl combine curry powder,
salt, and cinnamon. Sprinkle over chicken.
2.
Cover and cook on low-heat setting for 8 to
10 hours or on high-heat setting for 4 to 5 hours.
Remove chicken, fruit, and vegetables from cooker
with a slotted spoon. Spoon some of the cooking
juices on each serving,
m a k es
4
s e r v in g s .
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