If you’re looking for a delicious recipe to throw in your slow cooker or Instant Pot to cook itself while you’re sleeping during the daytime, look no further! This fragrant Indian dish has a vibrant and complex flavour, with just enough heat to keep it interesting. Don’t be afraid of the ingredient list… most of the things listed are herbs and spices!
Add in apricots, honey, onions and garlic and things get pretty exciting. And that’s before you top it off with a sprinkling of freshly minced parsley and the crunch of toasted slivered almonds!
This recipes comes from my Freezer Bag Slow Cooker Complete Guide + Recipes e-book. The whole idea behind these meals is that you can prep a whole bunch of them on your day off, and then throw them in your slow cooker (or hello! Instant Pot!) when you get home from a long shift. Then they cook themselves while you snooze and when you wake up… presto! Dinner! You can check out the book here – it has tons of step-by-step photos, slow cooking advice, and 12 make ahead clean eating recipes.
If you prefer to skip the make-ahead freezer bag step and just put this dish together in the slow cooker the same day you plan to eat it- that works great too! Either way, you can count on a hearty, tasty dish that will keep you fuelled all night long.
I can hardly wait to make it again for myself. I loooove the tantalizing smell as it cooks in the slow cooker.
Warm and Spicy Saffron Chicken with Apricots
2 medium yellow onions, sliced
1 1/2 cups dried apricots, cut in half
2 tbsp honey
4 cloves garlic, minced
1 can tomato paste (156 mL or 5.5 fl oz)
2 bay leaves
1 cinnamon stick
1 tbsp paprika
2 tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1/2 tsp salt
1/4 tsp saffron threads
4 boneless skinless chicken breasts, halved or 8 boneless, skinless chicken thighs
1-28 oz can diced tomatoes
1/2 cup fresh parsley, minced
1/2 cup sliced almonds, lightly toasted
To make the freezer bag meal, combine onions, apricots, honey, garlic, tomato paste, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper, saffron and chicken pieces in an extra-large freezer bag. Double bag if desired. Lay flat and freeze.
Thaw the night before you plan to cook.
Empty freezer bag contents into slow cooker and add diced tomatoes. Stir. Cook on low for 4 to 5 hours.
Discard bay leaves and cinnamon stick before serving.
Garnish with parsley and sliced almonds. Bon appétit!
NOTES: If you are opting to skip the freezer bag meal and enjoy this the same day you assemble it, then just go ahead and add all the ingredients (except the garnishes of parsley and slivered almonds) to your slow cooker. Cook as directed above.