Monday, January 27, 2014

Fussy Eater's Crock Pot Chicken Thighs with Root Vegetables

Here is an economical and tasty crock pot dinner that is designed for people who think ingredients like paprika and coriander are exotic.  It's for fussy eaters for those nights when you just want everybody to eat what's in front of them.  You can always put sriracha on the table for yourself.

Crock Pot Chicken Thighs & Root Vegetables
serve 4
  • 12 chicken thighs, de-boned,without skin
  • 3 large carrots, peeled, in 2 inch pieces
  • 3 celery stalks, in 2 inch pieces
  • 3 large parsnips, peeled, in 2 inch pieces
  • 3 medium russet potatoes, peeled, quartered
  • 2 large yellow onions, peeled, cut in six wedges
  • 4 uncooked eggs in shell*, shells rinsed
  • 1.5 l (6 cups) chicken or vegetable stock
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 5 ml (1 teaspoon) dried sage
  • 2.5 ml (1/2 teaspoon) whole peppercorns
  • 60 ml (1/4 cup) cornstarch
  • 60 ml (1/4 cup) water 
  • 45 ml (3 tablespoons) lemon juice
  • To taste sea salt
  • Sufficient quantity fresh dill (optional)
  • Add all ingredients besides cornstarch, water, lemon juice and sea salt to a crock pot.  Cook on high for 6 hours or on low for 8 to 9 hours.  For the last hour of cooking combine the cornstarch and water to make a slurry, and pour into crock pot. Stir gently to combine.  Just before serving add the lemon juice, and season with salt. Sprinkle with dill. Make sure everyone gets an egg and provide a communal bowl for shells.  
*I often add eggs to the crock pot with my son in mind (he is not a fan of meat). But slow cooked eggs are a delicious treat that I originally had as part of a Dafina. Dafina is a slow cooked Jewish Moroccan beef stew my mom learned to make from her mother in law, who hailed from Casablanca and was an amazing cook. Dafina is one of my all time favorite dishes.
Recipes for Fussy Eaters:

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