1/4 cup olive oil
2 large onions, sliced in thin strips
4 garlic cloves, grated or minced
1 1/2 tsp salt
1/2 tsp ground black pepper
1 Tbsp ground turmeric
1 1/2 tsp ground coriander
1/2 cup chicken broth
3 lbs chicken thighs, skin removed
1 1/2 cups Greek yogurt
1/4 cup chopped fresh cilantro
hot cooked wide egg noodles to serve
Heat the oil in a large heavy skillet on medium-low heat, add the oil and onions and cook slowly, stirring occasionally, until onions are golden brown and caramelized. If done right, this will take about 15 to 20 minutes.
Add to the skillet the garlic, spices, and broth, stir to combine.
Arrange the chicken in the crockpot, then spoon the onion mixture over the top.
Cover and cook on LOW for 6 to 7 hours or until chicken is tender and cooked thoroughly.
When the chicken is done, add the yogurt and cilantro, stir so yogurt dissolves into sauce, turn crockpot off.
Cover crockpot again and let sit for 5 more minutes or until sauce is hot again.
Serve spooned over hot cooked wide egg noodles.
Serves 4 to 6.
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