Ingredients
-
3
-
3
-
-
1
-
2
-
2
-
1
-
4
-
6
-
1
-
1
-
1/2
-
1
-
1 - 2
-
1 - 1 1/2
Directions
Spicy Chicken, used to cook this in the oven before I had a crock-pot For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender Serve with rice and cooked or steamed vegetables If you don’t like to use the whole spices, substitute them with ground The lemon and chilies are not authentic to this Jewish-Indian recipe , I did everything according to the recipe, with the exception of using 1 1/2 tsp lemon peel for the lemon zest since I didn’t have any fresh lemon on hand I didn’t care for this recipe at all It was way too liquidy, and even after only 4 hours the chicken was so tender it was mushy, not very appetizing I don’t plan on making this recipe again , used chicken breasts instead of legs and cooked it in the crock pot The flavor did not permeate the chicken very well, and the sauce at the end was very thin It was also not as flavorful as I would have liked I think this dish would be a lot better if you removed the chicken at the end, shredded the meat, and returned the meat to the sauce to simmer for 10-15 min and then thicken it with a little bit of arrowroot or cornstarch You might also want to use 50% more spices I served this over sauteed cabbage and on the side we had green beans cooked with tomatoes, cumin seeds, turmeric, garam masala, salt, and butter
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Steps
|
1
Done
|
Season the Chicken and Fry in the Oil Until Browned, Remove from the Pan. |
|
2
Done
|
Fry the Onions Until Soft and Then Add the Rest of the Ingredients, Except Stock and Parsley, and Fry For Another 2 Minutes. |
|
3
Done
|
Mix With the Chicken and Put It All in the Crock-Pot. |
|
4
Done
|
Pour Over the Stock and Cook on Low For 4 to 6 Hours, Depending on Your Crockpot. |
