Slow Cooker Chicken Thighs with Dried Cherries and Leeks
Tender, slow-cooked chicken thighs infused with the flavors of leeks, sweet dried cherries, salty Kalamata olives, and rich ruby port.
- Prep Time: 10 mins
- Cook Time: 3 hours 30 mins
- Total Time: 3 hours 40 mins
- Yield: 5 1x
- Category: Main Course
- Cuisine: Out of this world
Scale
Ingredients
- 1 large leek, white part and a bit of the green, sliced thin and rinsed (about 1 cup)
- 1 cup ruby port or sweet red wine
- 3/4 cup dried cherries
- 3/4 cup Kalamata olives (pitted)
- 1/3 cup orange juice
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme
- 1 cinnamon stick (3-inch piece)
- 3 1/2 pounds chicken thighs with the bone, skin removed, rinsed
- 1/4 teaspoon salt
- 1 tablespoon ground cumin
- Garnish
- 1/2 bunch cilantro leaves, roughly chopped (optional garnish)
- 1/2 cup slivered almonds, *toasted (optional garnish)
- *to toast almonds, toss in a small dry fry pan over medium heat for a couple of minutes until they start to turn golden brown. Attend them constantly so they don’t burn
Instructions
- Conventional Method: Put everything in a large heavy cooking pot or Dutch Oven, except the cilantro and almonds. Bring to a boil. Lower to a simmer. Cover and simmer for 3 1/2 hours.
- Slow Cooker Method Put everything in the slow cooker, except the cilantro and almonds. Mix to combine. Cover and cook on low for 6 hours.
- Finishing the Dish Remove bones, thyme sprigs and cinnamon stick. Stir to break up chicken so it has the consistency of pulled chicken. Serve over couscous or quinoa. Sprinkle with cilantro and toasted almonds (optional) Enjoy!