Saturday, October 17, 2009

CHERRY CHAI CHICKEN



2 1/2 lbs chicken thighs & legs
salt & freshly ground black pepper
1 cup frozen pitted cherry
1 cup chopped onion
2 chai tea teabags
1/2 cup cherry preserves
1/2 cup port wine
hot cooked egg noodles (optional)

1. Preheat broiler. Line a baking sheet with aluminum foil; set aside. Trim fat from chicken. Place chicken thighs, skin sides up, on prepared baking sheet. Sprinkle with salt and pepper. Broil 6 inches from heat for 10 minutes or until skin is golden and begins to crisp (this step may be omitted, but it produces a better-flavored dish).

2. In a 4 to 5 quart slow cooker, layer cherries, onion, and tea bags. Add chicken.

3. In a small bowl, stir together preserves and wine. Pour over chicken. Cover and cook on Low 4 to 6 hours. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Remove tea bags from slow cooker; transfer cherry mixture to a small saucepan. Over high heat, bring cherry mixture to a boil. Cook until mixture is reduced by half, stirring occasionally.

4. Serve chicken on top of noodles (optional). Spoon cherry mixture over chicken.

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