6 boneless, skinless chicken thighs (about 1 to 1 1/4 lb)
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. pepper
1/4 tsp. turmeric
dash allspice
1/4 to 1/3 c chopped figs
Arrange thighs in a single layer in a slow cooker; top with spices (adjusting all quantities to taste) and fig pieces, stirring to coat. Cook on medium about 2 to 2 1/2 hours; stir and reduce heat to lowest setting. Serve over rice, coucous, or noodles.
Adapted from: Healthy slow cooker cookbook / American Heart Assoc. (9780307888020) (although so freely it might be more accurate to say "inspired by...")
Notes and comments
The food bank often has boneless, skinless chicken thighs, which happen to be my favorite type of chicken, so I'm lucky. I particularly like them in paella, but that's enough work that it's more of a company dish, so I watch for other recipes.
This was my first experiment with this recipe, and it's a lot of cumin. It's kind of bland otherwise, so I think if I make it again I'll halve the paprika, omit the cumin, double the cinnamon, and add a small amount of ground cayenne pepper. And maybe add more figs. And some garlic and ginger -- I add garlic and ginger to just about everything. At that point it's practically Orange Cinnamon Chicken, so I'll probably just make that instead. But if you really like cumin, here's your new chicken thigh dish.
One problem, not the recipe's fault, was that one of my spices was not ground finely enough; the dish ended up slightly gritty. Maybe changing spices would fix this, or maybe you should re-grind your spices before adding them.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
