2 large chicken breasts
1/2 shallot, diced
1/4 teaspoon dried ginger
6 cloves garlic, chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/8 teaspoon ground cloves
1 cup chicken stock
1/2 tablespoon apple cider vinegar
Juice of 1/2 lemon
1/2 shallot, diced
1/4 teaspoon dried ginger
6 cloves garlic, chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/8 teaspoon ground cloves
1 cup chicken stock
1/2 tablespoon apple cider vinegar
Juice of 1/2 lemon
Place all ingredients in the crock pot and stir as best you can to get everything mixed and coated in the spices. Cook on low for 8-10 hours. Serve over brown rice.
No comments:
Post a Comment