Crockpot Spiced Chicken with Brown Rice
6 boneless skinless chicken thighs (I would use breasts)
1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp paprika
1 small onion, chopped
1 large clove garlic, finely minced or crushed
1 tsp sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp ground cardamom
1 1/2 tsp grated orange peel
1/3 cup orange juice
1 Tbsp cornstarch
1/2cup plain nonfat yogurt
2 cups cooked brown rice
Chopped fresh cilantro
Rinse chicken and pat dry with paper towels. Remove any excess fat from chicken.
Place chicken in bottom of crockpot. Sprinkle with salt, pepper, and paprika.
Combine onion, garlic, sugar, coriander, cumin, cardamom, orange peel, and
orange juice in a small bowl. Spoon evenly over chicken cover and cook on LOW
about 4 hours or until chicken is tender.
Remove chicken from slow cooker and keep warm.
Pour cooking juices into a small saucepan. Combine cornstarch with yogurt in
small bowl. Stir into pan juices. Cook over medium heat, stirring constantly,
until mixture thickens slightly.
Place chicken on cooked rice; spoon sauce over all. Sprinkle with cilantro.