Tuesday 10 February 2015

Posted by Judie on Tuesday 10 February 2015
The flavour of this dish is simply amazing. This is by far one of the best slow cooker meals I have cooked to date. It does require some minimal preparation, but believe me it is well worth it. It makes a gorgeous Sunday lunch. I would suggest using chicken thighs, however I tried this recipe with 2 thighs and 2 breasts, and both were equally good. Serve with roasted potatoes or wedges. 

Makes 4 servings

The Brine:
  • 1/8 cup of salt
  • 1 lemon, juiced and then sliced
  • 4 cups water
The Spice Blend:
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric 
  • 1/4 tsp red pepper flakes 
  • 1/4 tsp ground cumin 
  • 1/4 tsp ground ginger 
  • 1/8 tsp ground cinnamon 
  • 1/8 tsp freshly cracked black pepper 
  • 1/8 tsp Himalayan salt
The Chicken:
  • 4 pieces chicken thighs, skin on
  • Salt and pepper to taste 
  • 2 tbsp butter 
  • 1 large onion, diced 
  • 4 cloves garlic, chopped 
  • 1 cup light chicken stock 
  • 1/8 cup fresh lemon juice
  • Zest of 1 lemon
The Add-Ons:
  • 1 lemon, sliced
  • 1 can artichoke hearts, rinsed, drained and cut in half 
  • 1/2 cup caperberries, rinsed 
  • 1 tbsp cornflour + 2 tbsp water 
  • 2 tbsp fresh parsley, chopped

The previous night before you need the meal, set your chicken to brine in a solution consisting of 4 cups of water, 1/8 cup of salt, the juice of 1 lemon and the shells of that lemon. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too! 

In a small bowl, mix together all the spices that make up the spice blend. Set aside. Remove the chicken from the brine and sprinkle with salt and pepper. Set a large skillet over high heat and melt the butter. Add the pieces of chicken, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side. The chicken does not need to be cooked through. Remove the cooked pieces of chicken to the bowl of your slow cooker. 

Reduce the heat of the pan to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavour. Bring to a simmer then pour that over the cooked chicken. Cook on high for a total of 5 hours or low for 7 hours. 

45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm. Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan. Dilute the cornflour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens. Pour the sauce over the chicken and serve.

Adapted from Original Recipe

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