Ingredients
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1 cinnamon stick, 2 to 3 inches, broken into pieces
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1/2 teaspoon ground cardamom
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3 tablespoons olive oil
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2 inches fresh ginger, peeled and finely grated
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1 (14 1/2 ounce) can diced tomatoes
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1 cup chicken stock
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2 teaspoons salt
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1/8 teaspoon saffron thread, soaked in
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2 tablespoons water
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1 -2 garlic clove, minced
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2 yellow onions, thinly sliced
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2 whole skinless chicken breasts, bone-in, split
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2 cups dried apricots
Instructions
- In a spice mill or coffee grinder, grind the cinnamon to a fine powder.
- In a large saute pan over medium-high heat add the oil and when warm stir in sliced onions.
- Saute onions, stirring frequently, for 10 to 15 minutes, until browned.
- Add the garlic and grated ginger and stir for 3 to 5 minutes.
- Add the cinnamon, ground cardamom, tomatoes, chicken stock and salt.
- Cook for 5 minutes.
- Place chicken in the crock pot and pour the onion mixture over.
- Cover and cook on low for 3 to 4 hours, until the chicken is tender.
- The last 30 minutes of cooking, add the apricots and saffron water.
- Finish cooking and serve immediately on top of saffron rice.