2 medium Granny Smith apples
1 small Onion, finely chopped
1 small Green bell pepper, finely chopped
3 Cloves garlic, minced
2 tbsp Dried currants
1 tbsp Curry powder
1 tsp Ground ginger
1/4 tsp Ground red pepper
1 can Diced tomatoes, (about 14 1/4 oz)
6 small Boned and skinned chicken breast halves, (about 1 3/4 lbs. total)
1/2 cup Chicken broth
1 cup Long-grain white rice
1 lb Large raw shrimp, shelled and deveined
1/3 cup Slivered almonds
Salt
Chopped parsley
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Quarter, core and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.
Recipe by: Sunset Crockery Cookbook
Posted to MC-Recipe Digest V1 #951 by MAMacR <MAMacR@aol.com> on Dec 9, 1997
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