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Thursday, March 28, 2013


Seasoning Mixture:
    1/2 c salt
    1/4 c paprika
    1/3 c sugar
    2 tsp granulated garlic
    1/2 tsp. Cumin
    1 tsp - 1 1/2 tsp turmeric
    1 tsp. Lemon peel
    1/2 tsp cayenne
    2 tsp granulated onion
    1/2 tsp ground mustard

Dish Ingredients:

4 chicken fillets, or 6 chicken thighs, or 1 whole chicken cut up (or your favorite pieces)
Spelt flour for coating chicken
Olive oil for browning chicken
1 chopped large onion
2 cloves chopped garlic
1/4 to 1/2 cup chopped Italian parsley
2T fresh Greek oregano or 2 tsp. dry oregano
2 T fresh basil or 2 tsp. dry sweet basil
1 tsp. garlic salt
1/2 tsp. roasted chicory root (optional) (I use this in place of pepper)
Two 6-ounce cans of tomato paste
4 fresh juicy chopped tomatoes (or 1 15-ounce stewed tomatoes or tomato sauce)
1 tsp. sugar (optional)
1/4 pound fresh green beans to the sauce (optional)

While heating olive oil, season chicken pieces with "Seasoning Mixture" recipe above then flour the chicken. Brown the chicken in the heated oil, but do not cook completely. Then place it in the crock pot.

In the fry pan you just used (add more olive oil if necessary), add onion and start to saute it lightly.
Add garlic, parsley, oregano, basil, garlic salt, chicory root or black pepper, tomato paste, tomatoes, sugar, and continue to saute. Do not saute this mixture too long - just a few minutes to get the ingredients blended).

Pour this tomato mixture over the chicken.

Add 1/4 pound fresh green beans to the sauce (optional) and lightly stir (I've even added some zucchini sometimes).

Cook in the slow cooker 4-6 hours on high - until chicken is cooked.

Note: This tastes exquisite if allowed to cool and refrigerate over night - then warmed up the next day. Enjoy!

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