I try not to be intimidated by trying another cultures cuisine, but you never know! I can be a tad picky eater so that doesn’t help. However, this recipe is scrumptious to say the least. This is a recipe that you will want to make again. Don’t worry, there isn’t a weird smell either. The smell is actually not over powering at all. You can serve this with couscous if you would like. I just served with rice and that was perfect for my family!
Check out what our friends from Cooking By The Book have to say about this:
“As the chicken cooks, your kitchen is not overpowered by scent. There’s just this magical suggestion that a great meal is forthcoming.”
The subtle fragrant smell is perfect and not too much.
Ingredients
- 2 tablespoons Crisco olive oil
- 2 large onions, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons Gold Medal all-purpose flour
- 2 teaspoons McCormick’s paprika
- 1 teaspoon McCormick’s ground ginger
- 1 teaspoon McCormick’s ground cumin
- 2 cups Swanson chicken broth, ideally home made
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 cup dried apricot halves, quartered
- 8 skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 2 tablespoons sliced toasted almonds
- Chopped fresh cilantro.
Instructions
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring frequently, until the onions are golden, about 10 minutes. Mix in the flour and spices and cook for 1 minute. Whisk in the broth, lemon juice, and honey. Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir in the apricots.
Pour half of the sauce into a large slow cooker. Sprinkle the chicken with salt and pepper to taste. Place the chicken in the cooker, overlapping the pieces slightly. Drizzle with the remaining sauce. Cover and cook on low for 2 ½ to 3 hours, or until the chicken is cooked through.
Serve the chicken sprinkled with the almonds and cilantro.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Add pepper flakes for some flavor!
Thanks again to Cooking By The Book for this amazing recipe.
