2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or 2 T currants)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (optional, to add later)
1. Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact.
2. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.
3. Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.
4. Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.
Source: A Year of Slow Cooking
Try #1 - February 4, 2013
A hit with Nathan and Abby, not so much with William... but overall a good recipe. The apples completely dissolved by the time I served it. I used brown Jasmine rice, and had to increase the final cooking time to about 90 minutes (and had to add about 2 cups of additional water). I omitted the shrimp, although that sounds yummy.
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