Easy is good. Delicious and easy is better. Mediterranean Chicken will satisfy everyone.
1 whole onion, sliced
2 carrots, diced
2 potatoes, peeled and diced
1/2 tsp grated ginger
2 cloves garlic, minced
1 can Garbanzo beans, drained
1 can chopped tomatoes with juice
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp Kosher or sea salt
1/2 tsp cayenne pepper
1/2 tsp curry powder (Optional)
4 boneless chicken breast or thighs
In a covered crock pot, add chicken and first 6 ingredients. Combine spices and add to crock pot, then add tomatoes. Cook on low for 8-9 hours or high for 4 1/2 hours until chicken falls off the bone.
Serve over Basmati rice.
Recipes by Chef Jim Gurley, aka JE Gurley
Tuesday, April 24, 2012
Thursday, April 5, 2012
Savory Slow Cooker Beef Ragout
Sometimes finding time to prepare and cook a meal is difficult. Slow cooker ssolve this problem by allowing you to prepare a meal, let it cook for hours and serve it when needed. Today's savory beef ragout is wholesome and delicious.
Savory Slow Cooker Beef Ragout
1/2 cup flour
1/4 tsp cayenne pepper (Double if you like heat)
1/4 tsp black pepper (Fresh ground is best)
1/2 tsp salt
1/4 tsp cumin powder
1# lean beef, cubed
2 tbl olive oil
2 carrots, peeled and sliced
2 stalks celery, sliced
2 large potatoes, peeled and diced
1/2 white onion diced
4 garlic cloves, minced
1# mushrooms, any type (Porcini and morel are heartier)
1 cup, peeled and diced tomatoes
1 can(8oz) tomatoes sauce
4 cups beef broth
2 tbl chopped fresh basil
1 tbl chopped fresh thyme
1 tbl chopped fresh oregano (If dried herbs are used, halve amounts)
Optional: 1/2 cup red wine
Place seasoned flour in plastic baggy. Add beef in small amounts and shake until coated. Set aside until all beef is coated. Add 2 tbl olive oil to skillet over medium heat. Sear beef until brown. Deglaze with wine or some of the beef broth to get all the flavor. Add to slow cooker.
Add vegetables, beef broth, wine, tomato sauce and herbs to cooker. Canned veggies can be substituted but remember canned goods are saltier. Discard liquid in cans. Set cooker on high and cook about 6 hours until tender and sauce is thickened. Serve as a stew or over a bed of rice. Savory, hearty and delicious - a real winner. Your family will love it.
Savory Slow Cooker Beef Ragout
1/2 cup flour
1/4 tsp cayenne pepper (Double if you like heat)
1/4 tsp black pepper (Fresh ground is best)
1/2 tsp salt
1/4 tsp cumin powder
1# lean beef, cubed
2 tbl olive oil
2 carrots, peeled and sliced
2 stalks celery, sliced
2 large potatoes, peeled and diced
1/2 white onion diced
4 garlic cloves, minced
1# mushrooms, any type (Porcini and morel are heartier)
1 cup, peeled and diced tomatoes
1 can(8oz) tomatoes sauce
4 cups beef broth
2 tbl chopped fresh basil
1 tbl chopped fresh thyme
1 tbl chopped fresh oregano (If dried herbs are used, halve amounts)
Optional: 1/2 cup red wine
Place seasoned flour in plastic baggy. Add beef in small amounts and shake until coated. Set aside until all beef is coated. Add 2 tbl olive oil to skillet over medium heat. Sear beef until brown. Deglaze with wine or some of the beef broth to get all the flavor. Add to slow cooker.
Add vegetables, beef broth, wine, tomato sauce and herbs to cooker. Canned veggies can be substituted but remember canned goods are saltier. Discard liquid in cans. Set cooker on high and cook about 6 hours until tender and sauce is thickened. Serve as a stew or over a bed of rice. Savory, hearty and delicious - a real winner. Your family will love it.
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