Curry Chicken With Peaches And Raisins - Crock-Pot Smart-Set Owner's Manual

Curry Chicken with Peaches and Raisins*

8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and pepper
4 peaches, skinned and sliced into
(or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved
for garnish)**
cup raisins, chopped, OR
2 /
3
2 shallots, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh ginger root, grated
4 cloves of garlic, crushed
1 teaspoon curry
2 teaspoons cumin
1 teaspoon whole cloves
cup chicken stock
1 /
2
2 tablespoons cider vinegar
teaspoon cayenne pepper (optional)
1 /
2
Salt and pepper
Lemon juice
*If making this dish during a season that fresh peaches are not available,
unsweetened frozen peeled sliced peaches can also be used. Thaw peaches before
using or extend the cooking time if using peaches straight from the freezer.
** To skin a peach, use a peeler OR make an "x" at the bottom of the peach with
a knife, submerge the peach into simmering water for 10-20 seconds. Cool under
running water or in an ice water bath. When cool enough to handle, use paring
knife to peel away skin.
1. Rinse, dry and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about
3 minutes per side.
3. Transfer chicken to stoneware and top with peaches, raisins, (or whole
currants) and shallots.
Recipe continued on next page.
-inch slices, reserving 6 slices for garnish
1 /
4
cup currants, whole
2 /
3
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E43
Refer to pg. 10 for instructions.