piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
I just watched Rachel Ray make this. While it's not my usual type of Crockpot Cooking (dump & forget LOL) it looked so good I'm thinking of trying it!
Honey-Lemon Chicken with Potatoes
Serves 4
2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1½ pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
¼ cup honey
¼ cup chicken stock or water
To finish:
Zest of 1 lemon, cut into strips
½ cup flat-leaf parsley, chopped
½ cup pine nuts, toasted (or slivered almonds)
Balsamic Drizzle (recipe follows)
Preparation:
In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
Balsamic Drizzle
Yield: 8 servings (keeps in refrigerator)
1 cup balsamic vinegar
2 tablespoons brown sugar
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.
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Also from the Rachel Ray Show ("courtesy of Stephanie O'dea) & untried - I keep forgetting about these but want to make them. I love the flavors of Indian & Thai foods.
Indian-Style Crock Pot Curry
Yield: 4 servings
13.5-ounce can coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
14-ounce can chick peas, drained and rinsed
2 pounds bone-in skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
White rice
1 lemon, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
1 cup chopped toasted peanuts, to garnish
¼ cup mango chutney, to garnish
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.
- - - - - -
Thai-Style Crock Pot Curry
Yield: 4 servings
13.5-ounce can coconut milk
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff's hot!!)
1 teaspoon fish sauce (optional)
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
2 pounds bone-in skinless chicken thighs (about 6 thighs)
White rice
1 lime, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
½ cup chopped basil, to garnish
In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.
Honey-Lemon Chicken with Potatoes
Serves 4
2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1½ pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
¼ cup honey
¼ cup chicken stock or water
To finish:
Zest of 1 lemon, cut into strips
½ cup flat-leaf parsley, chopped
½ cup pine nuts, toasted (or slivered almonds)
Balsamic Drizzle (recipe follows)
Preparation:
In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
Balsamic Drizzle
Yield: 8 servings (keeps in refrigerator)
1 cup balsamic vinegar
2 tablespoons brown sugar
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.
- - - - -
Also from the Rachel Ray Show ("courtesy of Stephanie O'dea) & untried - I keep forgetting about these but want to make them. I love the flavors of Indian & Thai foods.
Indian-Style Crock Pot Curry
Yield: 4 servings
13.5-ounce can coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
14-ounce can chick peas, drained and rinsed
2 pounds bone-in skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
White rice
1 lemon, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
1 cup chopped toasted peanuts, to garnish
¼ cup mango chutney, to garnish
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.
- - - - - -
Thai-Style Crock Pot Curry
Yield: 4 servings
13.5-ounce can coconut milk
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff's hot!!)
1 teaspoon fish sauce (optional)
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ large eggplant, peeled and cut into chunks
2 medium sweet potatoes
2 pounds bone-in skinless chicken thighs (about 6 thighs)
White rice
1 lime, cut into wedges, to garnish
2 scallions, thinly sliced, to garnish
½ cup chopped cilantro, to garnish
½ cup chopped basil, to garnish
In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.
(I always skip that process myself and just give it a little extra on HIGH)
I tend to mop up the fat with kitchen paper.
I also rub the outside of the meat with a mix of dry mustard and seasoned flour.
