Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Granny smith apples (medium)

  2. 1 cup 62g / 2 1/5oz Onion - finely chopped (small)

  3. 1 cup 146g / 5.1oz Green bell pepper - finely chopped (small)

  4. 3 Garlic - minced

  5. 2 tablespoons 30ml Dried currants

  6. 1 tablespoon 15ml Curry powder

  7. 1 teaspoon 5ml Ground ginger

  8. 1/4 teaspoon 1 1/3ml Ground red pepper

  9. 1 Diced tomatoes - (about 14 1/4 oz)

  10. 6 Boned and skinned chicken breast halves (small) (about 1 3/4 lbs. Total)

  11. 1/2 cup 118ml Chicken broth

  12. 1 cup 160g / 5.6oz Long-grain white rice

  13. 1 lb 454g / 16oz Large raw shrimp - shelled and deveined

  14. 1/3 cup 30g / 1.1oz Slivered almonds Salt Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Quarter, core and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.


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