Name: Apricot Chicken for the Gourmet Crock Pot
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 serving(s)
Ingredients: 1 cinnamon stick, 2 to 3 inches, broken into pieces; 1/2 teaspoon ground cardamom; 3 tablespoons olive oil; 2 yellow onions, thinly sliced; 1 -2 garlic clove, minced; 2 inches fresh ginger, peeled and finely grated; 1 (14 1/2 ounce) can diced tomatoes; 1 cup chicken stock; 2 teaspoons salt; 2 whole skinless chicken breasts, bone-in, split; 2 cups dried apricots; 1/8 teaspoon saffron thread, soaked in; 2 tablespoons water

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Recipe by PaulaG

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Apricot Chicken for the Gourmet Crock Pot created by PaulaG

This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal.

Ready In:: 4hrs 20mins
Serves:
Units:

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ingredients

1 cinnamon stick, 2 to 3 inches, broken into pieces
¹⁄₂ teaspoon ground cardamom
3 tablespoons olive oil
2 yellow onions, thinly sliced
1 -2 garlic clove, minced
2 inches fresh ginger, peeled and finely grated
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken stock
2 teaspoons salt
2 whole skinless chicken breasts, bone-in, split
2 cups dried apricots
¹⁄₈ teaspoon saffron thread, soaked in
2 tablespoons water

directions

In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
Add the garlic and grated ginger and stir for 3 to 5 minutes.
Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
Cook for 5 minutes.
Place chicken in the crock pot and pour the onion mixture over.
Cover and cook on low for 3 to 4 hours, until the chicken is tender.
The last 30 minutes of cooking, add the apricots and saffron water.
Finish cooking and serve immediately on top of saffron rice.

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"This recipe was adapted from The Gourmet Slow Cooker cookbook, hence the name. If cooked for 4 hours using bone-in chicken breasts, the chicken is tender, moist and on the bone. Serve this over a bed of saffron rice for a wonderful, flavorful meal."

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review by lazyme

8/25/2013

Good and simple. Smelled great while it was cooking. Thanks for sharing, Paula. Made for ZWT9.

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review by Amis227

9/22/2005

This was pretty good. I marinated the chicken overnight. I didn't have any saffron but I threw in a saffron rice mix that I had. I don't care fo cinnamom and used allspice instead. And I used walla walla's instead of the general yellow onions as well as peaches instead of apricots since that's what I had. A nice combination of flavors and it was great to sit down to a hot meal as cold as it's gotten.

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tweak by Amis227

9/22/2005

This was pretty good. I marinated the chicken overnight. I didn't have any saffron but I threw in a saffron rice mix that I had. I don't care fo cinnamom and used allspice instead. And I used walla walla's instead of the general yellow onions as well as peaches instead of apricots since that's what I had. A nice combination of flavors and it was great to sit down to a hot meal as cold as it's gotten.

Reply
review by Chef Patience

9/20/2005

This was good. I think it would have been even better if I had marinated the chicken first.

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photo by PaulaG

8/22/2005

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