This weeks recipe, like many others, is done in the crock-pot. Can you make it on the stove or in the oven? Of course. I prefer the crock-pot for the little energy it uses; cooking, simmering all day long. The result: ever tender, moist, and flavorful chicken. Oh, and I’m not cooking at the kiddo’s hungry/grouchy time. Instead, we eat when they are hungry (4:30 as it was this evening), and everyone is the happier for it. One more note: as we are trying to cook healthy and save money, I’m cooking with coconut cream and chicken stock instead of my typical can of coconut milk. Both options work nicely.
1 c chicken stock
1 1/2 lbs chicken thighs or breasts
2 tbs soy sauce
1 tbs fish sauce
2 tbs curry
1 tbs ginger
1 tsp parsley
1/2 tsp salt
2 tbs coconut cream
1 1/2-2 pears, quartered
Combine all in crock-pot and let cook for 6 hours on low or 3-4 on high. Serve over rice or eat in your favorite homemade flat-bread.
yum. can’t wait to try it. Just made your vegetable and chickpea curry that I got from you. We eat it at least one time a month!
Ooo, we need to have that one again soon! I need to post that recipe. ..thx for the reminder. 🙂
Pingback: development – march relief society newsletter « the daily delights