SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Total Time 5 hours
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 12 grams, CarbohydrateContent 11 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 48 grams, SaturatedFatContent 10 grams, SodiumContent 710 milligrams, SugarContent 5 grams, TransFatContent 0 grams
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
Provided by Gina
Categories Dinner
Total Time 80 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining 1 Tbsp olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
- Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g
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