(serves 4)
1 chicken(approx 3 1/2 pounds),
skin removed and cut into 8
pieces
1/2 tsp allspice
2 tbs mustard
1 large onion, cut into 8 pieces
1 tsp pepper
1 generous tbs candied ginger
2 tbs balsamic vinegar
1 1/2 tbs canned chipotle chiles,
2 tbs soy sauce
or more to taste
*Place chicken in Crock-Pot.
(If none cook slowly on low heat)
*To prepare the sauce,
place onion, garlic, and ginger in a food processor
fitted with a metal blade.
Process to pulverize.
Add the rest of the
ingredients to the food processor and pulse to combine.
*Pour sauce over chicken in Crock-Pot and toss to coat.
*Cook chicken on a low setting for 6-8 hours,
or on high for 2-3 hours.
Adjust the heat by adding less chilies.
Maybe use tvp or bulgar wheat as an
May want to use plain ginger and as instead of the candied.
_
by:
Pat Crookshanks
|