So i was cleaning out my fridge and noticed i had some leftover fresh pineapple and rhubarb that i need to either use THAT DAY or toss within the next few days. I also had some chicken thawing that i wasn’t quite sure how i wanted to prepare it. Then it hit me, why not throw the rhubarb and pineapple in with the chicken and toss it all in the crock pot? Thus my “island chicken” was born.
Ingredients
Whole chicken cut into parts
Lime
1 tsp ground cardamon
1 tsp cinnamon
1 tsp fenugreek
2 tsp turmeric
2 tsp paprika
1 TBSP herbs de provence
1 TBSP crushed red pepper flakes
Large onion, chopped
3 garlic cloves, chopped
5 rhubarb stalks, quartered
2 cups fresh-cut pineapple
1 Large carrot sliced (or 3 small carrots)
1 bunch of spinach
6 medium yukon potatoes, cubed
Red palm oil
Directions
Wash chicken throughly and pat dry. Place chicken in a large bowl and squeeze fresh-cut lime over entire chicken, set aside. Next, blend rhubarb and fresh pineapple and set aside. Season chicken with ground cardamom and next 4 spices. Heat a large heavy bottomed skillet on medium high. Add red palm oil and when oil is ready sear chicken on both sides until nice and brown. When chicken is ready, remove from skillet and set aside. While skillet is still hot add onion and garlic and sautee until translucent. Add pureed fruit to skillet and cook for about 10 minutes. In 7 quart crock pock add seared chicken, pureed fruit mix, carrots, spinach and potatoes. Cook on low until chicken and vegetables are done. Salt and pepper to taste.
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