Chicken was cut into 10 pieces, as I cut the large breasts into quarters.
I had Penzeys Berberre spice mix on hand and it was superior for this as it had all the spices called for in the recipe. Saved a lot of work.
I browned the chicken pieces with the spice rub on them in my Crock Pot insert which I can use on the stove to brown. The pieces browned up beautifully with the spice rub. I did not grate the onions, simply cut into large dice and they literally disappeared into the sauce. I cooked on high for one hour, then low for 5 hours. Chicken remained together but fell off the bone at eating. I made mashed cauliflower to serve it over. Very nice.
Salad consisted of light green sliced celery stalks with leaves, fresh mozzarella cheese, toasted pecans and lemon, mustard vinaigrette.
Very nice dinner. Interesting thing was that I bought an organic chicken from the Farmers Market. This grower brings huge ice chests full of frozen and vacuum sealed chickens. Folks gather in line to buy her chickens which are $5.00 a lb. Ridiculous! I could not help but buy one to see what all the fuss was about. I was instructed to cook the bird long and slow, which I did. I can't say they were any better than the Mary's Organic chickens I buy at the local market, but they were huge birds with very large body parts!
https://food52.com/recipes/25685-ethiopian-inspired-spicy-chicken-stew
I had Penzeys Berberre spice mix on hand and it was superior for this as it had all the spices called for in the recipe. Saved a lot of work.
I browned the chicken pieces with the spice rub on them in my Crock Pot insert which I can use on the stove to brown. The pieces browned up beautifully with the spice rub. I did not grate the onions, simply cut into large dice and they literally disappeared into the sauce. I cooked on high for one hour, then low for 5 hours. Chicken remained together but fell off the bone at eating. I made mashed cauliflower to serve it over. Very nice.
Salad consisted of light green sliced celery stalks with leaves, fresh mozzarella cheese, toasted pecans and lemon, mustard vinaigrette.
Very nice dinner. Interesting thing was that I bought an organic chicken from the Farmers Market. This grower brings huge ice chests full of frozen and vacuum sealed chickens. Folks gather in line to buy her chickens which are $5.00 a lb. Ridiculous! I could not help but buy one to see what all the fuss was about. I was instructed to cook the bird long and slow, which I did. I can't say they were any better than the Mary's Organic chickens I buy at the local market, but they were huge birds with very large body parts!
https://food52.com/recipes/25685-ethiopian-inspired-spicy-chicken-stew