I know, I know...cinnamon, and vanilla, and...chicken? Yes, I might be a little bit crazy...but I can't even begin to explain how delicious this is...and super easy? Yes, please! Some of you know that Dave and I had a fantastic trip a few years ago to French Polynesia, which allowed me to experience the savory side of vanilla. Something I'd only reserved for cookies, cakes, and the like. If you haven't experienced the savory side of vanilla...you're in for a treat! The really cool thing about this recipe is that every ingredient can be substituted for something (just ask me) or left out altogether! Ingredients are in bold type!
Spray your slow-cooker olive oil, or non-stick cooking spray, turn it on high, then add:
Chopped Onion and Minced Garlic, (as much or as little as you like, I used about 1/2 C onion and 2 Tbsp Minced Garlic)
1 Can Diced Tomatoes
1 Can Chicken Broth
1/2 Tsp Cinnamon
1 Tsp Coriander
1 Tsp Cumin
1 Tsp Ground Ginger
Pinch of nutmeg
About 2 tsp of salt and 1/2 tsp pepper
Mix well. Take a vanilla bean and slice in half and scrape the vanilla seeds from the middle into the slow-cooker mixture (optional). Then add the vanilla seed pods into the mixture to steep.
Add 1/2 C Golden Raisins, mix in to the mixture and then lay your chicken thighs on top. I used three chicken thighs, but you could easily fit 4 to 6.
In the last hour of cooking time, I added 1 good-sized yellow crook-necked squash, about a cup of frozen peas, and about a cup of sliced carrots. You can add any veggies you like.
I cooked it for 6 hours on high and it was perfect. Serve with rice or whatever you prefer!