Post by April B. on Dec 17, 2003 14:54:46 GMT -6
Crockpot Chicken Couscous
Ingredients:
2 Tbsp extra-virgin olive oil
2 large onions, sliced thinly
2 cups celery, sliced in diagonal 1" pieces
3 medium potatoes, peeled, cut into bite-size pieces
1 large yam or sweet potato, peeled, cut into bite-size pieces
6 large carrots, sliced thinly on the diagonal
1 large zucchini, unpeeled, cut into bite-size pieces
1 teaspoon garlic powder
1/4 teaspoon ground saffron or 1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon white pepper
2 chickens, cut into 8 pieces each
olive oil, for drizzling
1 pound can garbanzos, drained
1 4-ounce pkg. dried apricots cut into large dice
1/2 cup dark raisins
Preparation:
Heat the 2 T. oil in very large pressure cooker or
very large, heavy Dutch oven with lid. Cook onions
till they are translucent. Stir in celery, potatoes,
yam or sweet potato, carrots, and zucchini.
Combine garlic powder, saffron (or turmeric), cumin,
paprika, salt and pepper. Sprinkle a small amount of
seasonings over vegetables. Place the chicken breasts
in a single layer over the vegetables. Drizzle with a
small amount of the olive oil, then sprinkle with
seasonings. Top with chicken wings, then legs and
thighs, drizzling with more oil and sprinkling with
remaining seasonings on each layer. Spread the
garbanzos over the chicken. Top the chicken with
dried apricots and raisins. Cover pot and cook at low
pressure for 45 minutes or, if using a dutch oven,
cover and place in preheated 325 oven and bake
for 1-3/4 to 2 hours. (Test a thigh for doneness.)
To serve: place spoonfuls of steamed couscous in bowls. Place one
or
two pieces of chicken on couscous and top with vegetables, beans,
fruit and some of the sauce from the bottom of the pot.
Ingredients:
2 Tbsp extra-virgin olive oil
2 large onions, sliced thinly
2 cups celery, sliced in diagonal 1" pieces
3 medium potatoes, peeled, cut into bite-size pieces
1 large yam or sweet potato, peeled, cut into bite-size pieces
6 large carrots, sliced thinly on the diagonal
1 large zucchini, unpeeled, cut into bite-size pieces
1 teaspoon garlic powder
1/4 teaspoon ground saffron or 1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon white pepper
2 chickens, cut into 8 pieces each
olive oil, for drizzling
1 pound can garbanzos, drained
1 4-ounce pkg. dried apricots cut into large dice
1/2 cup dark raisins
Preparation:
Heat the 2 T. oil in very large pressure cooker or
very large, heavy Dutch oven with lid. Cook onions
till they are translucent. Stir in celery, potatoes,
yam or sweet potato, carrots, and zucchini.
Combine garlic powder, saffron (or turmeric), cumin,
paprika, salt and pepper. Sprinkle a small amount of
seasonings over vegetables. Place the chicken breasts
in a single layer over the vegetables. Drizzle with a
small amount of the olive oil, then sprinkle with
seasonings. Top with chicken wings, then legs and
thighs, drizzling with more oil and sprinkling with
remaining seasonings on each layer. Spread the
garbanzos over the chicken. Top the chicken with
dried apricots and raisins. Cover pot and cook at low
pressure for 45 minutes or, if using a dutch oven,
cover and place in preheated 325 oven and bake
for 1-3/4 to 2 hours. (Test a thigh for doneness.)
To serve: place spoonfuls of steamed couscous in bowls. Place one
or
two pieces of chicken on couscous and top with vegetables, beans,
fruit and some of the sauce from the bottom of the pot.
