This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
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Good enough for company. It hit all the high notes: sweet, sour, and spicy. I served it with quinoa, along with a simple green salad tossed with olive oil and the juice of a Meyer lemon. Everyone asked for seconds.
I made this last night and it turned out wonderfully! Because of the ingredients I had on hand, I substituted tomato sauce for the paste and good apple cider for the nectar and the texture and flavor of the sauce still turned out very nice. I served it on top of couscous with sliced almonds, raisins and parsley. I will definitely make this again!
So flavorful, and such a reward after a long day! This recipe is a keeper!
This recipe turned out really well -- the dried apricots made the sauce nice and sweet, but not saccharin. The chicken was tender and flavorful.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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