Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
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