Monday, March 1, 2010

Persian Chicken

I recently visited my friends Tom and Terri in St. Louis. They are friends that I have always had a chance to cook elaborate meals with like the Mushroom Spinach Lasagna I recently posted. So while visiting I treasured all the yummy food we made together. I would love to be able to make different meals like they do everyday but it doesn't make sense. Being single I would have to live off one meal for a week which is no fun. This meal, however, I don't mind living off. It is healthy and really good. In fact, I think it was better the second day.

This recipe was taken from a slow cooker cookbook, name ?

Serves 4
Preparation time: 30 minutes
Cooking time: 8 hours
Slow cooker standard size

4 chicken drumsticks, skinned
4 chicken thighs, skinned
2 tablespoons all-purposed flour
1 teaspoon turmeric
1 teaspoon paprika
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cloves
1-inch piece of gingerroot, finely chopped
1 3/4 cups chicken stock
4 oz. baby spinach, well washed, larger leaves torn into pieces
salt and pepper
couscous to serve - I used wheat couscous

1. Slash each piece of chicken 2 or 3 times with a small knife. Mix the flour, turmeric, and paprika on a plate, then use to thinly coat the chicken.

2. Heat the oil in a frying pan. Add the chicken, and cook until browned on both sides. Transfer to a plate. Add the onion and garlic, if using, to the pan and fry, stirring, for 5 minutes until lightly browned.

3. Stir in any remaining spiced flour. Add the cloves, ginger, stock, and salt and pepper to taste, and bring to a boil, stirring.

4. Pack the chicken joints into the slow cooker pot and pour in the onion mixture. Cover with the lid and cook for 8 hours until the chicken is tender. Add the spinach and cook for 15 minutes more, then serve the chicken on a bed of couscous.

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