Slow-Cooker Sweet-and-Spicy Chicken
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Slow-Cooker Sweet-and-Spicy Chicken
Everyday Food editor Sarah Carey teaches you how make a cozy Moroccan-inspired stew and gives you tips for bringing out the most flavor in your seasoning.
Everyday Food, March 2012
- Prep Time 20 minutes
- Total Time 3 hours 50 minutes
- Yield Serves 4 to 6
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Ingredients
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 4 chicken leg quarters (2 1/2 pounds total)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
- 3 garlic cloves, minced
- 3-inch piece peeled fresh ginger, sliced into rounds
- 1 can (28 ounces) diced tomatoes
- 1/2 cup raisins
Directions
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In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
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In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).
This recipe was excellent. I took the advice of another reviewer and added a tsp of cayenne pepper. Really delicious and so easy. I will definitely make it again!!
I reviewed this positively before, but since then I've made it again and have another comment. Last week I made it with more chicken poundage (than the recipe calls for), and the spices, tomatoes, etc. weren't enough. Be sure your 4 chicken legs are small enough, or only use three, or increase the other ingredients.
Thought this was supposed to be spicy, very bland, needs some cayene or something.
I've made this several times now, and it always turns out excellent, with a good flavor that's not too overpowering for those who are not used to lots of exotic spice. You can also make it in a dutch oven instead of a crock pot--at Step 1, cook chicken in oil in dutch oven till golden, then at Step 2 add everything else to dutch oven and cook at 350 for an hour or two (or more), until the chicken is tender.
I was so excited to try this recipe, but unfortunately it turned out much too bland for our taste. I will not be attempting this one again.
I thought I had cumin, but when I got home, I was out. I used Chinese five spice instead and lots of it. It was super good. I would imagine the cumin would be good, but I suggest trying the five spice! Yum!