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I tell you, I am so over the cold weather. Actually I was never into it in the first place, but this is the coldest Winter since I arrived here 3 years ago – and I hate it. I need warmth, and my tiny place is like a freezer all the time, even with the heating on – on sunny days it is actually warmer outside - the place just never warms up.
SO……I am still in crockpot mode and have been raiding all of the local libraries, reading every slow cooker recipe book I can find (and there are LOTS as crockpots are very “in” at the moment) to get different ideas for mucking about with.
This is a combination of a pork and a chicken recipe, because I liked the flavours of both so I just mixed it all up! Definitely use chicken thigh fillets here, as breast fillets will be soooooooooooooo dry. This is adapted from two recipes in Stephanie O’Dea’s More Make It Fast, Cook It Slow cookbook (Stephanie has a slow cooking blog that she has turned into two successful cookbooks).
Teriyaki & Apricot Chicken
8 chicken thigh fillets, trimmed of skin/fat
1 large red capsicum, cut into large pieces
2/3 cup apricot jam
1/4 cup teriyaki marinade (try to find one without too many nasty artificial flavourings/preservatives – I used this Masterfoods one)
1 tsp ground ginger
2 tbsp Dijon mustard
1/2 cup chicken stock
2 tbsp fresh thyme
cracked pepper, to taste
Place chicken and capsicum in crockpot. Mix remaining ingredients together and pour over chicken; stir to mix well. Cook on LOW for 6-8 hours. Serve with rice or green vegies.
Serves 4.
Happy Fooding!
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
