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Recipe Category: Chicken
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Ingredients
- 1 (14 oz.) can of Tomato Sauce
- cup of Apricot Puree
- juice of 1 small Lemon.
- 1 tsp of Cumin
- 1 tsp of ground Ginger
- 1 tsp of salt
- ½ tsp of Sweet Paprika
- 4 lbs. of Chicken Thighs
- 2 Yellow Onions, sliced
- 3 Garlic Cloves, minced
- 1 tbsp of Fresh Grated Ginger
- 3 Cinnamon Sticks
- cup of Almond Butter
- 1-2 cups of Water
- 3 tbsp of coconut oil
Method
- Mix the tomato sauce, lemon juice, apricot, cumin, ground ginger, salt and paprika in a bowl
- Fry the chicken on both sides in a pan with coconut oil and then transfer the chicken into the crock pot
- Add onions, garlic and ginger to the pan and saute and then transfer to the crock pot
- Remove the pan from the flame and add the sauce mixture to the pan and mix a cup of water and almond butter in it
- Pour it into the crock pot and add cinnamon sticks
- Add water if required to slightly cover the meat and cook covered for 6 hours on low
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