Recipes, memories and random thoughts from my kitchen
Thursday, September 27, 2007
Slow Cooking Thursday for September 27
Here is a wonderful slow cooker recipe that I tried for the first time this week. I wondered a bit about the combination of flavors, but it is absolutely delicious and will go into our rotation of crockpot recipes!
For Sundays after church, I would serve this with the Ready Rice -- the natural brown rice variety -- and a frozen vegetable blend, cooked quickly in the microwave.
SPICY LEMON CHICKEN
1 onion, chopped 1/3 cup water 1/4 cup lemon juice 1 Tblsp. olive oil 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. paprika 1/2 tsp. chili powder 1/4 tsp. pepper Garlic powder or granules to taste 1 to 2 pounds boneless chicken breast (I used chicken tenders) 4 1/2 tsp. cornstarch 4 1/2 tsp. cold water Hot cooked rice or noodles for serving
Either grease your slow cooker or use a plastic slow cooker liner bag (my preference). Place the onion in the slow cooker. Combine the water, lemon juice, oil and seasonings; pour over onion. Add the chicken and turn to coat it. Cover and cook on Low for 4 to 5 hours.
About 15 minutes before eating, turn slow cooker to High. Combine the cornstarch and cold water in a small bowl until smooth. Stir into liquid in slow cooker, mixing well. Cover and continue to cook for 15 minutes.
Serve chicken and sauce over hot cooked noodles or rice.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.