“I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe.”
READY IN:
8hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the chicken and fry in the oil until browned, remove from the pan.
  2. Fry the onions until soft and then add the rest of the ingredients, except stock and parsley, and fry for another 2 minutes.
  3. Mix with the chicken and put it all in the crock-pot.
  4. Pour over the stock and cook on low for 4 to 6 hours, depending on your crockpot.

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