Why do we drive on parkways and park on driveways?

Tuesday, August 3, 2010

Tasty!

Middle Eastern Chicken Stew

Shit you'll need:

  • 3 tbsp olive oil
  • 8 boneless, skinless chicken thighs cut in to 1-inch cubes
  • 1 large eggplant, cubed
  • 2 small onions, thinly sliced
  • 4 carrots, thinly sliced
  • 2 cloves of garlic
  • 1/2 cup each of craisins and dried apricots
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 2tbsp flour
  • 1 1/2 tsp each cumin, ginger and cinnamon
  • 1 cup water
  • salt and pepper to taste
How to put it together:
  1. Heat up oil in a skillet, brown the chicken and eggplant on all sides
  2. Place the chicken and eggplant on the bottom of a slow-cooker
  3. Layer onions, carrots and dried fruits over the top.
  4. Combine the rest and pour over the top.
  5. Slow-cook for 5 hours
  6. Serve over rice!

6 comments:

  1. Mmmm . . . sounds like a fall dish though?

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  2. I was good up til the eggplant part...

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  3. OMG, thank you! I love using the slowcooker/crockpot, and always love finding new recipes to try. I'll bookmark this one and try it out.

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  4. That does sound good. If you like that sort of thing, check out Claudia Roden's New Book of Middle Eastern Food. Great stuff in there!

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  5. I spotted that recipe in the BJ's booklet and wondered if it was any good. Now I know. Thanks!

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  6. If it's Middle Eastern Chicken Stew, you forgot the last (and most important) ingredient:

    * One IED, to taste.

    It really adds the punch.

    ReplyDelete

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