| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
Chicken, Crockpot, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Granny Smith apples |
| 1 |
sm |
Onion; finely chopped |
| 1 |
sm |
Green bell pepper; finely chopped |
| 3 |
|
Cloves garlic; minced |
| 2 |
tb |
Dried currants |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground red pepper |
| 1 |
cn |
Diced tomatoes; (about 14 1/4 oz) |
| 6 |
sm |
Boned and skinned chicken breast halves; (about 1 3/4 lbs. total) |
| 1/2 |
c |
Chicken broth |
| 1 |
c |
Long-grain white rice |
| 1 |
lb |
Large raw shrimp; shelled and deveined |
| 1/3 |
c |
Slivered almonds |
|
|
Salt |
|
|
Chopped parsley |
INSTRUCTIONS
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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