This month I decided to sign up for taste & create's monthly partnering event. Once a month they pair you up with another blogger where you then choose a dish to make from their blog and post your results on the main page. I thought that it would be a fun way to try something new and boy was I right.
I was paired with Heather from Vrybzy Baking and More. When I went through her recipes I was torn between a coconut cupcake made with malibu rum or this. Obviously we know which one won and I am actually really glad I decided on dinner instead of dessert. I have never had anything like this before and was unsure what exactly to expect. However, when it started cooking in the slow cooker my mouth started watering and my stomach started to growl with impatience.
I scaled down the recipe since her recipe was for six people and well it is only the hubby and myself and there would be no way we could possibly eat that much. Even so, the amount it made would still be enough for four people. I used more chicken stock than the recipe called for on accident but it came out perfect and I think it had just enough sauce to cover the couscous. I will say that I was a little set back by the saffron. I have never had it before but here it is really expensive and for what you get it is just not worth it. I think that when my saffron packet is all gone I will make this with turmeric. Yup that is right, I plan on filing this recipe away to use again. Both hubby and I enjoyed it quite a bit. I served it over a bed of couscous but you could use rice too.
- 2 boneless skinless chicken breast, bite size cubes
- 1 Tbsp. flour
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. oil
- 1/2 tsp. ground ginger or 1/2" fresh ginger root, finely chopped
- 3 oz. dried apricots
- 2 Tbsp. tomato paste
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can chickpeas
- 1 1/2 Tbsp. honey
- 1/2 c. chicken stock
- 1 pinch saffron or 1 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- Heat up oil in large pan and saute onion and garlic for 5 minutes.
- Add chicken stock and gradually mix in the flour until it is not lumpy. Add honey and tomato paste and mix well.
- Add herbs, spices, ginger and diced tomatoes and mix well.
- Pour into crock-pot. Add chicken, chickpeas and apricot, mix well making sure the apricots are covered in the sauce.
- Cook on low for 8 hours or high for 3-4 hours. Serve over couscous
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