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This flavorful chicken dish can be made in 3 to 8 hours in a slow cooker.
1 cinnamon stick, broken into pieces
Seeds from 2 black cardamom pods
3 tablespoons vegetable oil
2 yellow onions, finely chopped
1 large clove garlic, minced
2-inch piece fresh ginger, peeled and finely grated or minced
2 large tomatoes, diced, or one 14-1/2-ounce can crushed tomatoes
1 cup water or chicken stock
2 teaspoons salt
1 chicken, cut into serving pieces and skinned
2 cups dried apricots
1 pinch saffron threads, soaked in 2 tablespoons water
Combine the cinnamon and cardamom in a mortar or coffee grinder and grind to a fine powder.
Heat a large sauté pan over medium-high heat and add the oil. Add the onions and sauté, stirring frequently, for 10 to 15 minutes, until browned. Add the garlic and ginger and stir for 3 to 5 minutes. Add the spice mixture, tomatoes, water, and salt and stir for 5 minutes.
Place the chicken in the slow cooker and pour the onion mixture over the top. Cover and cook on LOW for 3 to 8 hours, until the chicken is tender.
At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
Stir in the apricots and saffron water 30 minutes before the end of cooking. Transfer to a serving dish and serve immediately.
Makes 4 to 6 servings