tenspeed
Executive Chef
I made a Mediterranean b/s chicken thigh dish in the (gasp!) slow cooker. I browned the chicken in the Cuisinart multi-cooker, then sauteed some onion and garlic. I added some Kalamata and Castelvotrana olives, along with some capers and a sliced lemon, and some chicken stock. After 2-1/2 hours on low I added some sliced roasted red pepper, then cooked it for another hour. It was served over brown rice, with a green salad on the side.
Tasty stuff.
Tasty stuff.
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