Indian-Spiced Chicken Thighs
Sweet and savory, these slow-cooker chicken thighs use Indian spices; cumin, coriander, and cinnamon. Serve over basmati rice over fluffy basmati rice for a truly delicious meal.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Storage: To store reserves, cut chicken into 3/4-inch pieces; place chicken and onion mixture (about 5-1/2 cups) in an airtight container. Seal and chill for up to 3 days.
4 lean meat, 2 starch