Monday, April 30, 2007

Cambridge Cooking #3 Cambridge Cooking #3

(Photos: Debra Pearlman)

Looking for an easy to fix, no hassle dinner? Here's one for the crock pot:

Chicken Thighs in Apricot Sauce

6 cups (about 1.75 lbs) sweet potatoes peeled and cubed into 1-inch pieces
1 cup apricot preserve, divided (about 1 jar)
6 skinless chicken thighs with bone
1 cup sweet onion, sauteed
1 Tablespoon butter
1 teaspoon thyme
1/2 teaspoons salt
2 bay leaves

Saute onions in 1 tablespoon butter until translucent

Place sweet potatoes, 1/2 cup of preserves and 1/4 tsp. salt in a 4-5 qt. slow cooker
Toss well to coat potatoes.
Sprinkle with 1/2 tsp thyme and 1/2 of the onions
Add chicken
coast with remaining 1/2 cup preserve, add bay leaves, salt, pepper, thyme

Cover and cook on high for 1 hour, reduce to low and cook for 7 hours.

If you don't want the carbs of the potatoes, you can substitute carrots. I've also used turnips with great success. You can use skinless/boneless thighs, but bone-in is more flavorful.

Other meats this works well with: chicken breast, turkey tenderloin

Peel and cube the potatoes and slice the onion the night before storing them in a plastic bag or sealed container. This makes the morning assembly go quickly.

Dice the potatoes rather small, they cook better

Do Not Add any liquid, there will be plenty of gravy when it's done



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