| 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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