Tick-Tock, Dinner’s in the Crock

Here it is, the final rush before Christmas. I have more than enough to do without having to mess up my tiny kitchen and clean it three times a day. So out come my crock pots, cutting the labor to a minimum. I’m doing this by the seat of my pants with whatever’s in the cupboard, fridge and freezer.

Yesterday, I pulled three chicken leg quarters from the freezer, put them in the pot and let them cook, unseasoned, on high setting until they started smelling good. At that point, I cut up what vegetables I had on hand, plus 1 Granny Smith apple. I transferred the chicken to a bowl to cool while I added the vegetables to the juices, plus the apple and a handful of organic raisins. Next in were the spices: garam masala, curry powder, onion and garlic powders, white pepper, spicy smoked paprika, and a couple grinds of lemon pepper. Then a hefty tablespoon each of hot curry paste and tandoori paste.

After a stir, I measured out and added 1.5 cups of organic chicken broth, stirred again, and then measured in 1 cup of quinoa. I used this in place of the brown rice I gave up for my venture into Paleo eating. Another quick stir, and the lid goes back on the pot while I pull the chicken meat from the bones (and skin, which the 4-legged family got for a special treat). After returning the meat to the pot, it took about an hour to finish the casserole to a fluffy, savory meal with just the right moisture and balance of spicy and sweet.

I tasted it after the pot had cooled, and was just as good cold, so I finished it off today.

Sorry I didn’t think to take pictures, but it wasn’t as pretty as it was flavorful and nutritious.