And no, I wasn’t around then to make this recipe up….it appeared in my email this morning as a recipe someone found in Taste of Home. I have not tried it yet, but it does sound really good and so easy to have on hand during the holidays when you have cooked so much that you feel like you are old enough to have been born in the 1800’s. Just get your slow cooker out and add ingredients and sit back and make your Christmas list to give to everyone.
1 large onion, chopped
1 medium sweet red bell pepper
2 teas minced garlic
3 lbs of boneless, skinless chicken thighs
1 tables curry powder
1 teas ground cinnamon
1 teas ground ginger
1 teas dried thyme
1 tables light brown sugar
1/2 cup chicken broth
1/2 cup golden raisins
1 can (14 1/2 ounces) diced tomatoes, undrained
Hot cooked rice or noodles
Place onion, pepper and garlic in 6 qt slow cooker. Arrange chicken pieces over this.
Whisk the next 5 ingredients with the chicken broth. Pour over the chicken. Cover and cook on high for 1 hour. Add the raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165 (about 2 1/2 hours).
Serve hot over rice or noodles. Sprinkle with parsley if desired or tops of green onions.
Years ago, in the 70’s, before I married, I had a roommate, Sheila Waterman. She was a teacher and I worked for the government. We spent lots of Friday nights, sitting in our apartment, wondering why all the guys were not flocking to our door, to take us out on dates. When we would get paid at the beginning of the month, we would go crazy buying all sorts of great food that would last us about a week or so. By the end of each month, we dined on vermicelli, boiled cabbage or mac & cheese. But the first of the month, oh boy, did we have some great meals. One of those great recipes that Sheila made were these chicken croquettes. We would sit and visit over this great meal and laugh at our feeble attempts at how we would try to get certain guys attentions and tell ourselves, “wow,if they could see how good we cooked, they would be lining up outside the door.” In reality, looking back, it was probably all the great meals that kept us both in one piece bathing suits, while the other girls who lived at the apartment complex were sitting out there flirting with the guys in their two piece cute little suits that wouldn’t cover a 3 yr old, much less a 20 year old. But…don’t feel sorry for us. After a year or so, we both met guys that ended up marrying us. Neither of our marriages lasted, but this recipe….it has lasted through the years.
One of the most dear to my heart comfort foods is chicken pot pie. But, because one cannot ever find it without peas, I am forced to make my own. Actually, it is such a great dish to make. For some reason, it makes me feel like autumn is in the air, even though it is over 100. It brings back memories of sitting by a fireplace while the pot pie is in the oven and the apple crisp is sitting over on the counter waiting to bring about a wonderful closure to our meal. Yesterday I could not wait any longer. Chicken pot pie was on the menu. I didn’t care if there was no fire in the fireplace, or that the thermostat was turned down to 64 so the oven could be on. Because we had had the kids over for dinner on Sunday evening for barbecued chicken and hash brown casserole, there was still some of the potatoes left over so I began to think, “hum, the hash brown casserole could be used in my pot pie and give it a wonderful cheesy flavor. And flavor it did have. The pie was absolutely wonderful and we ate unit there would have been no room for apple crisp (ok, not for a couple of hours anyway, but we had pumpkin cookies and cherry pie so didn’t need to make anything else). The only thing I will change when I make it again is that I will homemake the biscuits to place on the top. Last night I used canned biscuits because I was in a hurry to get to game night at a girlfriends house. But it was still really really good.
Chocolate Castles 