This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.
- 4 cups diced sweet potatoes
- 1 cup long-grain rice, uncooked
- 1⁄2 onion, chopped
- 1 small orange, juice of
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1⁄4 teaspoon celery seed
- 1 teaspoon cumin
- 1 -2 tablespoon curry powder (to taste)
- 1 cup chicken stock
- 2 chicken
- 2 small oranges, quartered or 1 large orange, cut in 8 chunks
- 1 onion, quartered
- 2 pinches celery seeds
- 2 pinches cumin
- 1 teaspoon curry powder (to taste)
- Toss together all the pilaf ingredients except the chicken stock.
- Spread the pilaf in the bottom of a 6 qt, oval crock pot.
- Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
- Place the chickens into the crock pot on top of the pilaf.
- Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
- Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
- Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.