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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (420g) Recipe makes 4 servings The following items or measurements are not included below: 4 whole cloves 6 cardamom pods 1 lemons, zest of 1 cup chicken |
||
| Calories 834 | ||
| Calories from Fat 560 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 62.3g | 95% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 25.0g | ||
| Polyunsaturated Fat 17.2g | ||
| Trans Fat 0.8g | ||
| Cholesterol 286mg | 95% | |
| Sodium 261mg | 10% | |
| Potassium 766mg | 21% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.2g | ||
| Protein 59.6g | 119% | |
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By: Pets'R'us
Nov 20, 2002
I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe.
SERVES 4 -6
Ingredients
- 3 lbs chicken thighs or chicken drumsticks
- 3 tablespoons oil (for frying)
- salt and pepper
- 1 large onion, cut up in half rings
- 2 cloves crushed garlic
- 2 bay leaves
- 1 cinnamon stick
- 4 whole cloves
- 6 cardamom pods
- 1 tablespoon garam masala or curry powder
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- 1 grated lemon, zest of
- 1-2 finely chopped green chilies (or more)
- 1-1 1/2 cup chicken or vegetable stock
- chopped fresh parsley or coriander, to serve
Directions
1
Season the chicken and fry in the oil until browned, remove from the pan.2
Fry the onions until soft and then add the rest of the ingredients, except stock and parsley, and fry for another 2 minutes.3
Mix with the chicken and put it all in the crock-pot.4
Pour over the stock and cook on low for 4 to 6 hours, depending on your crockpot.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Cuisine > Asian > Southern > Indian
- Cuisine > European
- Preparation > Time to Make
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Sarah&Hannan
On Jun 12, 2007
I did everything according to the recipe, with the exception of using 1 1/2 tsp. lemon peel for the lemon zest since I didn't have any fresh lemon on hand. I didn't care for this recipe at all. It was way too liquidy, and even after only 4 hours the chicken was so tender it was mushy, not very appetizing. I don't plan on making this recipe again.
From: E-liz
On Apr 14, 2007
I used chicken breasts instead of legs and cooked it in the crock pot. The flavor did not permeate the chicken very well, and the sauce at the end was very thin. It was also not as flavorful as I would have liked. I think this dish would be a lot better if you removed the chicken at the end, shredded the meat, and returned the meat to the sauce to simmer for 10-15 min and then thicken it with a little bit of arrowroot or cornstarch. You might also want to use 50% more spices. I served this over sauteed cabbage and on the side we had green beans cooked with tomatoes, cumin seeds, turmeric, garam masala, salt, and butter.
From: Chrissyo
On Feb 8, 2003
A delicious recipe Pets. I love spicy food and hot food. I found that this recipe has a wonderful well-balanced mixture flavours. What we really liked was that the flavours went right into the bones of the chicken bones. My family seat at the table sucking on the bones and then they went back for seconds. This is a lovely aromatic tasty meal and it is very easy to prepare. Thank you for posting it for us Zaarians and I hope that this recipes attracts a lot of 5 stars because it deserves it.
From: PanNan
On Jan 19, 2003
I've never made Indian or Moroccan cuisine before and have been wanting to try some. This turned out to be the perfect recipe to try. It was easy, ingredients were easy to find here, and the taste was subtle and not overpowering. The aroma in the house was unbelievably wonderful during the two hours it was in the oven. The meat was fall off the bone tender. DH (who insists he will never eat anything with curry powder - He,he,he...)pronounced it a five star. Thanks for this delicious recipe.
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