Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	276276 cal
pro	26 g26g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	17 g17g carb
fibre	2 g2g fibre
chol	98 mg98mg chol
sodium	321 mg321mg sodium
% RDI:	-
calcium	88 calcium
iron	1212 iron
vit A	33 vit A
vit C	2525 vit C
folate	1717 folate

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Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
12 chicken thighs , skinned12 12chicken thighchicken thighs, skinned
4 cups thinly sliced onions 4 4cups cupsthinly sliced oniononions
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/2 cup sodium-reduced chicken stock 1/2 1/2cup cupsodium-reduced chicken stock
2 tbsp mild curry paste 2 2tbsp tbspmild curry paste
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
Topping:
2/3 cup thinly sliced red onions 2/3 2/3cup cupthinly sliced red onionred onions
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp lime juice 2 2tbsp tbsplime juice or lemon juice
3/4 cup plain yogurt 3/4 3/4cup cupplain yogurt
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander

Preparation

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Additional information :

Bone-in thighs are best for this dish because they stay moist and tender. Serve with basmati rice and wafer-thin pappadams.

Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.

Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.

Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.

Source : Canadian Living Magazine: February 2006