African-Style Chicken in Onion Gravy
- Number of Servings: 1
Ingredients
2 teaspoons grated lime zest˝ cup freshly squeezed lime juice6 cloves garlic, minced2 Tablespoons soy sauce2 teaspoons ground allspice1 teaspoon salt1 teaspoon cracked black peppercorns3 pounds skinless bone-in chicken thighs2 Tablespoons olive oil2 large Spanish or white onions, very thinly sliced on the vertical2 carrots, peeled and diced2 Tablespoons minced gingerroot1 cup chicken stock1-2 fresh chile peppers, seeded and minced
In a large bowl, combine lime zest and juice, garlic, soy sauce, allspice, salt, and peppercorns. Pat chicken dry, add to mixture and toss until well coated. Cover and refrigerate for at least 4 hours or overnight.
Lift chicken from marinade and transfer to slow cooker stoneware. Set marinade aside.
In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until onions just begin to turn golden, about 10 minutes. Add ginger and cook, stirring, for 1 minute. Add reserved marinade and stock and bring to a boil.
Transfer to slow cooker stoneware. Cover and cook on low for 5 hours or on high for 3 hours, until chicken is falling off the bone. Stir in chile pepper and serve.
Serves 6.
Number of Servings: 1
Recipe submitted by SparkPeople user JAPHY10.
Lift chicken from marinade and transfer to slow cooker stoneware. Set marinade aside.
In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until onions just begin to turn golden, about 10 minutes. Add ginger and cook, stirring, for 1 minute. Add reserved marinade and stock and bring to a boil.
Transfer to slow cooker stoneware. Cover and cook on low for 5 hours or on high for 3 hours, until chicken is falling off the bone. Stir in chile pepper and serve.
Serves 6.
Number of Servings: 1
Recipe submitted by SparkPeople user JAPHY10.
Nutritional Info Amount Per Serving
- Calories: 1,703.0
- Total Fat: 31.5 g
- Cholesterol: 7.0 mg
- Sodium: 5,095.6 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 11.0 g
- Protein: 13.1 g
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