Ingredients
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1 cup long-grain rice, uncooked
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1/2 onion, chopped
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1 small orange, juice of
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3 tablespoons butter, melted
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3 tablespoons olive oil
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1 teaspoon minced garlic
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1/4 teaspoon celery seed
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1 teaspoon cumin
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1 -2 tablespoon curry powder (to taste)
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1 cup chicken stock
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2 chicken
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1 onion, quartered
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2 pinches celery seeds
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2 small oranges, quartered or 1 large orange, cut in 8 chunks
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4 cups diced sweet potatoes
Instructions
- Toss together all the pilaf ingredients except the chicken stock.
- Spread the pilaf in the bottom of a 6 qt, oval crock pot.
- Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
- Place the chickens into the crock pot on top of the pilaf.
- Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
- Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
- Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.