Main Course Recipes

Spicy Chicken Teriyaki Bowls

Bowls are, as the kids say these days, the new hotness.

I attended my youngest sister’s college graduation this past weekend. While joyfully celebrating, something very real was obvious: My parent’s generation still considers me young, while my sister’s generation certainly considers me the opposite. I was straddling the fence between “oh, you’re still young,” and, “is your old sister going to make it out?” Heck, the truth is I’ve been atop this figurative ‘age fence’ for a while now.

 

teriyakibowl7

teriyakibowl6

What does any of this have to do with spicy chicken teriyaki bowls, you ask?  Well, I was just attempting to justify the use of the term “new hotness” in that opening sentence.

So, lately I’ve been using my Sunday afternoons to prep meals for the upcoming week. I’ll fire up a few different proteins like chicken, shrimp, salmon and chicken sausages. I’ll cook up some grains (farro, quinoa, rice, couscous).  I’ll roast all the veggies in my crisper drawers. I’ll make a few sauces/condiments (tzatziki, hummus, pico de gallo, pickled onions), and I’ll prep any other veggies to be eaten raw (shred cabbage, clean lettuce, slice bell peppers). Each night that week I’ll whip up a different bowl combo.  A weeknight dinner in 10 minutes. Added bonus, one dish to be cleaned after a busy day. I’ll be sharing a few of my favorite combos soon.

What does all of that weekly prepping have to do with spicy saucy chicken teriyaki bowls, you ask? Well, it doesn’t take much to elevate the weekly prepped ingredients to the next level for a Saturday or Sunday night dinner … just like I did here. These delicious bowls are perfect for the kids, the parents, and those of us on the ‘age fence’ … and they’re comin’ in HOT!

 

teriyakibowl1

teriyakibowl8

teriyakibowl5

 

Ingredients:

For the chicken:

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup low sodium soy sauce
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 4 garlic cloves, minced
  • 1 tbsp ginger root, grated
  • 1/2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 2 tbsp cornstarch
  • 2 tbsp olive oil

For the veggies:

  • 1 lb broccolini, stem ends trimmed
  • 5 baby bok choy, cut into quarters
  • 1/4 cup olive oil
  • 4 tsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 3 garlic cloves, minced
  • 2 tsp red pepper flakes (less if you don’t want it too spicy)
  • 1/4 tsp salt

For finishing:

  • 1 1/2 cups jasmince rice, cooked according to package instructions
  • finely sliced green onion
  • toasted sesame seeds

Directions:

In a mixing bowl, combine soy sauce, granulated sugar, light brown sugar, garlic, ginger, black pepper, and cayenne. Whisk until combined.  Place chicken in a separate bowl and pour over the sauce. Cover with plastic wrap and set aside.

Meanwhile, prep the veggies and pre-heat oven to 400 degrees F. In a small mixing bowl, combine olive oil, sesame oil, low sodium soy sauce, garlic, red pepper flakes and salt; mix well.  Place broccolini and baby bok choy on a large rimmed baking sheet and drizzle with sauce. Be sure to get the sauce into all the small crevices of the baby bok choy. Reserve veggies and place in the oven when you begin reducing the teriyaki sauce below. Don’t worry, I’ll remind you. (See below underlined text.)

In a small bowl, combine corn starch with 2 tbsp water.  Mix well and set aside.

Place 2 tbsp of olive oil in a large pan over medium high heat. Remove chicken pieces from marinade and add to skillet.  (I did this with tongs as to not add too much of the marinade to the pan).  Cook the chicken in two batches as to not overcrowd the pan. Reserve marinade. Cook until chicken is just cooked through, 6 to 8 minutes. Remove chicken from pan and set aside. (At this point add your veggies to the oven and cook for 15-20 minutes at 400 degrees F.)  Add reserved marinade to the pan you cooked the chicken in and bring to a boil over high heat, cook for 10 minutes stirring often. Add cornstarch mixture, reduce heat to a simmer, and stir continuously for an additional 5 minutes until sauce is thickened. (Be sure to keep your eye on the sauce. it can easily burn. Your sauce is done when it can coat the back of a wooden spoon.) Add the chicken back in the sauce, and cook 2-3 additional minutes to heat through.

Assemble bowls – Add a scoop of rice, a heap of teriyaki chicken, residual sauce, and veggies, and finish with green onion and sesame seeds.

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Side Dish Recipes, Vegetarian Recipes

Maple and Harissa Roasted Carrots

maple and harissa carrots 4

 

It’s an Autumn Saturday morning in Chicago. As I sit here and type this, I’ve already seen the weather go from dark and cold, to windy and pouring rain. Now, its slightly breezy and a lovely 70 degrees F and sunshine. Why am I telling you this? Well, for one thing, my fiance is a weather geek and it’s rubbed off on me. For another thing, I’m attempting to draw the correlation between this simple carrot recipe (three distinct flavor profiles), and the three stages of this mornings weather. For the last thing, I realize this is a lame analogy … I’ll do better next time.

Silly food – weather comparisons aside, this IS a delicious and lovely carrot recipe. A great combination of sweet and spicy with a slight smoky flavor from the cumin. So easy, even your significant other couldn’t screw it up.

I love buying carrots with the leafy tops still attached. Remove tops when you arrive home and store in an airtight plastic bag in your refrigerator. They will last much longer this way. You already know this, but it’s worth reiterating that grocery store pre bagged carrots have nothin’ on fresh farmers market carrots.

maple and harissa carrots 7maple and harissa carrots 1

 

Simple side dish is the name of the game here.  Cut carrots, toss with glaze, and roast away. Just make sure to bring an umbrella when you leave the house today.

maple and harissa carrots 2maple and harissa carrots 3maple and harissa carrots 6

 

Ingredients:

  • 1 1/2 lbs (about 6-8 large) carrots
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp harissa chili paste, more if you like spicy
  • 1 tsp cumin
  • Salt and freshly cracked black pepper, to taste

Directions:

  1. Pre-heat oven to 450 degrees F and line a large baking sheet with foil or parchment paper.
  2. Peel and trim off the ends of the carrots.  Cut into quarters, first crosswise, then lengthwise.
  3. Make glaze by combining the remainder of the ingredients.
  4. Toss carrots in glaze.
  5. Arrange carrots onto baking sheet in an even layer and bake for 30-35 minutes. Flip/turn carrots 2 times during the cooking process.
Main Course Recipes, Pasta Recipes

Lazy Ravioli Lasagna

Lazy Lasagna

 

So, you’re in a precarious “situation” with the mafia?  (It happens … I guess)  Cooking up a tasty lasagna would really ease some tensions, right?  Problem is, you’ve got neither the time nor the fresh ingredients for a proper dish. Lasagna noodles, ricotta cheese filling, the timely/messy process of layering of everything together?  Here’s the perfect shortcut.  We’re using frozen cheese ravioli!

So, you’re in the above precarious situation? (Figurative … play along) Here’s whatcha do:

No need to pre boil the noodles or make the ricotta cheese filling.  Simply layer together marinara, frozen cheese ravioli, mozzarella and Parmesan cheeses.  Then bake until bubbly and golden.  Lasagna on a mafia pressured weeknight just got a whole lot easier. (Phew!)

Lazy LasagnaLazy Lasagna

 

I had to get somewhat fancy with my marinara sauce.  (I couldn’t help it.)  I added some aromatics and Italian sausage.  If you need to save time, then crack open a jar of store-bought marinara.  In this case, make sure you remember to add 1/2 cup of water.  The ravioli’s need a bit more liquid to cook in.

Your family will think you’ve been slaving away all day.  The guys in velvet sweat suits and greased back hair will think “uncle so and so” made it fresh.

Lazy Lasagna.  Saving family dinner … one meal at a time.

Lazy LasagnaLazy Lasagna

 

Ingredients:

  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb bulk Italian sausage (leave out to make vegetarian)
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 3 cups marinara, store-bought (25 oz jar) or homemade
  • 1/2 cup water
  • 3 tbsp fresh herbs, divided (parsley/basil/rosemary – whatever you have on hand)
  • non-stick cooking spray
  • 24oz frozen ravioli, I used a spinach and ricotta variety
  • 3 cups shredded mozzarella
  • 1/4 cup fresh Parmesan cheese, grated

Directions:

  1. Heat olive oil in a large saute pan over medium heat.  Add onion and cook for 3-5 minutes until translucent.  Add garlic and cook for an additional minute until fragrant.  Add Italian sausage and cook, stirring frequently, about 8 minutes.  Once sausage is fully cooked, remove from heat and drain off any excess fat.
  2. Put saute pan with sausage mixture back over medium heat.  Add red pepper flakes and dried oregano.  Stir well and allow herbs to hit the warm oil to “wake them up.”
  3. Add marinara, water, and 2 tbsp fresh herbs.  Bring to a low boil and cook for 15-20 minutes.  Remove from heat and allow to cool slightly before assembling lasagna.
  4. Pre-heat oven to 375 degrees F.
  5. Spray casserole dish with nonstick cooking spray or grease with a small amount of vegetable oil or butter.
  6. Time to begin assembling the lasagna.
  7. Add one cup of marinara to prepared casserole dish to coat the bottom.
  8. In the following order, add half of the ravioli, 1.5 cups marinara, 1.5 cups shredded mozzarella, and 2 tbsp Parmesan cheese.
  9. Repeat with another layer – the other half of the ravioli, the remainder of the sauce (about a cup and a half), 1.5 cups shredded mozzarella and 2 tbsp Parmesan cheese.
  10. Cover dish with aluminum foil and bake covered for 50 minutes. Note, spray the inside of the aluminum foil with nonstick cooking spray (or smear with a small amount of vegetable oil) so it does not stick to the cheese.
  11. Remove foil and bake for an additional 10 minutes.  The cheese will be melted and sauce will be bubbling in the corners.  Add 1 tbsp fresh herbs on top and allow dish to rest for 5 minutes before digging in.

Servings: 8 (serving size: 1 1/2 cups)

My sous chef couldn’t resist the aroma!

Lazy Lasagna

Pasta Recipes, Salads, Vegetarian Recipes

Roasted Tomato and Arugula Pasta Salad

Roasted Tomato and Arugula Pasta Salad

 

I’ve got roasted garlic and tomatoes, and I’ve got feta cheese, and I’ve got arugula, and I’ve got artichokes, and I’ve got a deliciously lemony dressing.  And, you may partake with me on one condition; that you listen to (read) my short rant about Spring weather in Chicago.  Those of you not dealing with these same weather conditions, just bare with me!

Mother Nature is currently unleashing her full schizophrenic arsenal on us.  One day the temperature “soars” to 60F.  The next day brings partial snow flurries and blustery winds followed by multiple days of perma-gray skies.  This time of year has me craving bright Spring flavors while simultaneously hankering for Winter comfort foods.  This dish is a lovely and beautiful combination of the two.

The produce isn’t exactly “there” yet.  My easy fix … roasting my veggies.  Roasting tomatoes brings out their natural sweetness and concentrates the flavor.  The juice from the tomatoes combines with the vinaigrette.  This coats the pasta, adding a fat free component to the sauce.  The same goes for the roasted garlic.

Roasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta Salad

 

If you live in a warm weather climate, just chalk my above rant up to ‘another Midwesterner complaining about the weather.’  If you’re here with me … Just chalk my above rant up to ‘another Midwesterner complaining about the weather.’  Either way, this dish is not weather discriminant.  Great when served cold or at room temperature.  Light and bright, yet hearty and comforting.  The answer to this cold/warm/cold/warm weather.

Roasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta Salad

 

Ingredients:

  • 16oz whole wheat penne pasta
  • 2 pints cherry tomatoes
  • 1/3 cup plus 2 tsp olive oil, divided
  • 3 garlic cloves, smashed
  • 1 sprig rosemary (optional: I add rosemary to all of my roasted vegetables because I have a rosemary plant on my windowsill garden, this can easily be left out if you do not have it on hand.)
  • 1 lemon, zested
  • 1/4 cup lemon juice
  • A small handful of basil, about 1/8 cup, julienned
  • 15oz can artichoke hearts, quartered
  • 2 scallions, finely sliced
  • 4-6 cups arugula
  • 1 cup feta crumbled (or substitute 8 oz container ciliegine “small cherry” fresh mozzarella balls)
  • Salt and freshly cracked black pepper, to taste

Directions:

  1. Cook pasta according to package directions in a large pot of boiling salted water.  For al dente, my whole wheat penne took 15 minutes.  Drain and run under water to cool and stop the cooking.
  2. Pre-heat oven to 400 degrees F.  Combine cherry tomatoes with 2 tsp olive oil, garlic cloves, fresh rosemary, salt and freshly cracked black pepper.  Cook for 20-25 minutes until tomatoes are soft, slightly charred, and some are just bursting. Discard rosemary and mince the freshly roasted garlic. Set aside to be added to the salad dressing.
  3. To make the vinaigrette, combine 1/3 cup olive oil, lemon zest, lemon juice, minced roasted garlic, fresh basil, salt and freshly cracked black pepper.  Give the dressing a good whisk. If using a mason jar,  give a few shakes.
  4. Combine cooked pasta, artichokes, and scallions with 1/2 of the dressing, and toss to coat. Add the fresh arugula and roasted tomatoes. Toss again *being careful not to crush the tomatoes.*  Add additional vinaigrette to your taste.  Note: The tomatoes are delicate and contain a lot of juice, so be careful when tossing.  Also, if the tomatoes burst, the tomato juice will add liquid and become part of the vinaigrette, so be careful not to over dress.
  5. Top with feta or mozzarella cheese.

Servings: 10 servings
Serving size: 1 cup – 1 1/2 cups (depending on the amount of arugula added)

Crock Pot Recipes, Side Dish Recipes

Crock Pot Skinny Mashed Potatoes

Crock Pot Skinny Mashed Potatoes

 

I realize it’s been been some time since my last post.  I apologize for all the grief and anxiety that you’ve no doubt been suffering from due to this absence.  So, accept my apology, dry your tears, and let’s get goin’ again.  Game on!

I’m reminded of a wise passage I once read on a small chalkboard outside a vendor at the farmers market (you know the chalk board signs I’m talking about).  At the top of the board was written in all caps “YOU ARE A BEAUTIFUL HUMAN BEING”.  Below was drawn a large oval with about 5-6 small dots in it.  No colors, just a simple oval drawn with white chalk.

Below the oval was this:

“But I am not very good at drawing human beings, so I have drawn a potato instead.  But the potato is very beautiful too – in its own way.”

So, in the spirit of beautiful humans and spuds, I give you this recipe.

Crock Pot Skinny Mashed PotatoesCrock Pot Skinny Mashed Potatoes

 

The whole ‘mashed potatoes in a crock pot’ thing is obviously much more hands-off than cooking them the traditional way.  No big pot for boiling water needed here.

Why is this such a clever idea? Among others, here are 5 reasons:

  1. Frees up stove-top and oven space
  2. One dish to clean – you can even serve straight from the crock pot
  3. Potatoes are waiting and ready for dinner whenever you are
  4. Skinny … yes, skinny potatoes … no butter or heavy cream here (you won’t miss it)
  5. You will have plenty of time to devote to other dishes

Peel and quarter the potatoes, add to the crock pot with a little chicken broth and garlic, cover, and cook until they’re very tender.  Then mash them right in the pot with cream cheese, sour cream, salt, pepper, chives and parsley.  Put the lid back on and turn the crock pot to warm. Voila! Your potatoes are ready whenever you are.  Serve as is or load them up with cheese, bacon, and sour cream.

Crock Pot Skinny Mashed Potatoes

 

I’m loving this super simple, hands-off, healthier approach to mashed potatoes.  Simply beautiful.

Ingredients:

  • Non-stick cooking spray
  • 3 lbs Yukon gold potatoes
  • 2 cloves garlic, smashed
  • 1/2 cup chicken broth
  • 1/3 reduced fat cream cheese, room temperature
  • 1/4 cup reduced fat sour cream
  • 1 1/2 tsp salt
  • Freshly cracked black pepper
  • 1/4 cup fresh chives, minces
  • A small handful of fresh parsley, for garnish
  • 1/2 cup warm milk, if needed

Directions:

  1. Lightly grease the slow cooker insert with cooking spray.  Peel the potatoes and chop into quarters (or eighths if your potatoes are larger).  Transfer the potatoes to the slow cooker.
  2. Add smashed garlic and chicken broth.  Cover and cook on high for 2-3 hours or low for 5-6 hours.
  3. Once potatoes are tender, turn the setting to warm.
  4. Add cream cheese, sour cream, salt and freshly cracked black pepper directly to the slow cooker insert.  Mash ingredients by hand using a potato masher, or with a hand mixer.  You do not want to over mix your potatoes, this will turn them gummy.  Mix until potatoes are just combined. Make them as lumpy or as smooth as you like.
  5. Add fresh chives and taste and season with additional salt or pepper if desired.
  6. Garnish with fresh parsley.
  7. To keep the potatoes warm, leave in the covered slow cooker on the warm setting for up to 4 hours.  If potatoes thicken too much, add a small amount of warm milk to thin them just before serving.

Makes: 6 cups of mashed potatoes

 

Main Course Recipes

Sticky Bourbon Chicken and Broccoli

Sticky Bourbon Chicken and Broccoli

 

Take-out-fake-out!

Unlike my last post, I can’t claim to have coined the above phrase.  I can claim a wonderful recipe worthy of staying home in your cozies, and far better than your local take out.  I can also claim a sauce that you’ll quickly become addicted to.  Let’s roll.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

This bourbon chicken and broccoli is served over hot steaming basmati rice and topped with sliced green onions. Putting this dish over the top is the sticky, tangy, syrupy bourbon sauce.  I don’t want to use an exhausted cliche TV food host phrase, saying  ‘you could put this sauce on my shoe and I would eat it!’ … but I would.  This meal does require a little pre planning, the longer you can marinate the chicken the tastier it will be.

C’mon.  Place an order to your own kitchen to stay in.  Always worth it.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

Ingredients:

  • 2 lbs. boneless skinless chicken thighs, fat trimmed and cut into 1 inch pieces
  • 1/2 cup low sodium soy sauce
  • 1/4 cup oil
  • 1/4 cup white vinegar
  • 1/4 cup bourbon, I used Four Roses Bourbon
  • 1/4 cup brown sugar
  • 1 tbsp fresh ginger, sliced into 3 coins
  • 4 cloves crushed garlic
  • 4-5 green onions, cut into thirds or sliced
  • 1 tbsp cornstarch mixed with 1 tbsp water (this is called a slurry)
  • 4 cups broccoli florets
  • 1 cup uncooked basmati rice

Directions:

  1. Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a baking dish (casserole dish with high sides). Whisk until combined.  Add chicken, ginger, garlic, and 3 green onions that have been cut into thirds.  Cover and marinate for at least 2 hours and up to overnight in the refrigerator.
  2. Remove the chicken from refrigerator and let come to room temp when preheating the oven. Preheat oven to 350 degrees F.  Uncover the chicken and bake directly in the marinade for 40 minutes, rotating the chicken half way through to ensure pieces are baking in the sauce on both sides.
  3. Remove chicken from oven.  Discard the ginger and garlic.  Strain the liquids into a small saucepan.
  4. Heat saucepan over medium heat until a slow boil is reached.  Slowly add slurry to saucepan and whisk until incorporated.  Cook over low heat for 10 minutes, stirring frequently until reduced and thickened.
  5. Meanwhile, steam broccoli and cook rice according to package directions.
  6. Return chicken to the oven and broil on low for 5-8 minutes to caramelize, rotating pieces half way through.  You can do this right in the same casserole dish.  Watch closely, as all broilers cook at different heat.  Do not burn your chicken!
  7. Remove chicken from oven, toss with steamed broccoli and half of the reduced sauce.  Add additional sauce to your preference.
  8. Serve over white rice and top with sliced green onion.

Servings: 6

Note:  Cooking alcohol in a pan over medium heat or when in the oven will reduce most of the alcohol through evaporation, but not all.  Do be aware, if you are serving children.

Recipe adapted from Pinch of Yum

Thank you Four Roses Bourbon for sponsoring this post.

Crock Pot Recipes, Main Course Recipes

Crock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

Crock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

This dish accomplishes three ever-important objectives. 1) Delicious taste. 2) The kitchen is filled with a wonderfully unique and enticing aroma. 3) Easy to make.  Three objectives met. One adjective needed.

Magical.

Indian food is all about the spices. While there are numerous spices to choose from, I brought this particular taste of India home by focusing on these basics. Sweet cinnamon, smoky cumin, spicy cayenne, lemony coriander, and warm garam masala.

Crock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

This is far from an intimidating spice list.  In fact, I bet you have most in your spice cabinet. But even if you don’t, all of these spices are easily accessible and affordable. Garam masala was the only new spice I had to purchase to complete this dish.  Garam masala is a Northern Indian style spice blend.  The composition of garam masala differs according to regional and personal taste.  The specific blend I used is a tripart mixture of cardamom, coriander and black pepper.  Well worth the investment.

I like to serve this dish over fluffy white rice. As an accompaniment, a heaping scoop of cilantro yogurt sauce and a plate of warm naan.  Don’t skip the sauce, it brings a cooling balance to the dish.

We know you’ll be back for seconds. We know I’m about to steal an old, corporately-leprechaun cereal slogan.  You and I both know this dish is… magically delicious.  (I couldn’t resist.)

Crock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

Ingredients:

  • 4 lbs chicken breasts, approximately 8 large chicken breasts
  • 1 small onion, finely chopped
  • 5 garlic cloves, minced
  • 2 tbsp fresh ginger root, grated
  • 1 26oz container strained tomatoes, I prefer Pomi
  • 2 tbsp olive oil
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1/2 tbsp sweet paprika
  • 3 tsp kosher salt
  • 2 tsp ground coriander
  • 2 tsp cayenne pepper
  • 3/4 tsp ground cinnamon
  • 2 tbsp lemon juice
  • freshly cracked black pepper, to taste
  • 2 bay leaves
  • 1 cup half and half
  • 1/2 tbsp cornstarch
  • Fresh cilantro, chopped, for serving
  • Long grain white rice, prepared according to package direction, for serving
  • Naan bread, Firestone and Whole Foods Market make a great garlic variety, for serving
  • Cilantro Yogurt Sauce
    • 1 1/2 cups plain yogurt
    • 1/4 white onion, very finely chopped
    • 1/4 cup fresh cilantro, finely chopped
    • 6 fresh mint leaves, finely chopped
    • 2 tbsp lemon juice
    • 1 garlic clove, mashed into a paste
    • Salt and freshly cracked black pepper, to taste

Directions:

  1. Cut chicken breast into 1 inch pieces and reserve.
  2. In the bowl of your slow cooker, combine onion, garlic, ginger, strained tomatoes, olive oil, garam masala, cumin, sweet paprika, salt, coriander, cayenne pepper, cinnamon, lemon juice, and black pepper.  Stir to combine.
  3. Add chicken breast. Stir to combine, and nestle bay leaves into the sauce.
  4. Cook on low for 5 1/2 hours.
  5. Meanwhile, prepare yogurt sauce by combining all of the ingredients into a small bowl.  You can do this several hours before serving to allow flavors to meld together.  Refrigerate until ready to use.
  6. Whisk together half and half and cornstarch in a small bowl, and add to the slow cooker.  Stir well and cook with the lid off for an additional 30 minutes. Remove bay leaves and discard.  Total cook time is 6 hours.
  7. Note: If you haven’t already done so, prepare rice.  Most long grain rice takes approximately 30 minutes to cook.
  8. Serve chicken with freshly chopped cilantro, white rice, naan, and cilantro yogurt sauce.

Servings: 10

Serving Size: 1 cup chicken and sauce, plus rice, naan and cilantro yogurt sauce

Note: You could easily make this dish on the stove-top.  Follow the directions as is, and cook on the stove-top for 2 hours over medium-low heat.  If the mixture starts to boil vigorously, reduce the heat to low and simmer for the remainder of time.  After 2 hours, add the cornstarch mix, and continue the recipe as noted.