This is a mashup of several different recipes I threw together to use up stuff in my house
I have a tiny crock pot, so it makes 1-2 servings
-1 chx leg (thigh+drumstick)
- 1/2 acorn squash, peeled seeded and cut into 1in pieces
- 3/4 red onion, cut into 3/4in sections
- Navel orange, cut into 1/4slices, then 4ths
-4 whole garlic cloves, peeled
- 1 cup chickpeas, quick soaked
- about 8 fresh sage leaves
-cinnamon stick, whole
- 1/2 tsp dry thyme
- toasted cumin and mustard seeds, pan toasted and coarsely ground
- dash a cayenne
- olive oil, salt, pepper to taste
Threw all this in a crockpot and let it cook overnight on low... think I put a little dry vermouth on top to wet the spices a little. The spices smell delicious, we'll see tomorrow morn if my experiment worked.
UPDATE - Too much orange rind made it a tad too bitter. I added some dried cherries for sweetness and color and the rest of the ground cumin and mustard seeds to give it more spice.
Next time - The sage didn't add much, may sub some parsley. Also cut the squash in bigger pieces so it's recognizeable after slow cooking. Probably make a more interesting cooking fluid with saffron and chx broth. Half the oranges and sub some juice or leave them out entirely..
..make orange teeth with the rinds watch tutorial (thanx Mr W)
