- I needed to not get a ton of food at TJ's, because I would need to move it all.
- I would be coming off a race weekend, be tired, and generally not want to cook.
So I decided to whip out the handy dandy slow cooker. It needed to be something that would last a few days in the fridge, leave me full afterwards, and not be too time consuming for the prep-work. Also, it had to be delicious. I've really been into cinnamon lately, so when I found this recipe for chicken legs, it sounded just about perfect.
Note: this recipe is in portions for a 6 quart slow cooker. You might need to make adjustments if yours is smaller.
Ingredients:
- 2-3 lb chicken legs
- 1 onion, chopped or diced
- butter (optional, add on top of everything)
- 5-6 cloves garlic, smashed (not chopped or diced at all!)
- 1 tbsp cinnamon
- 1 tsp cumin
- 1 tsp paprika
- 3-4 tbsp chicken broth, white wine, or water
Toss the chicken in the pot. Dice the onions, smash the garlic, and add them to the pot. Add the spices and the water. Cook on medium-high heat for 3-4 hours.
The original recipe called for a full tablespoon of cumin, but I like my food a little less spicy (and I think Abbs might have accidentally snagged mine), so I left it out. It probably needed it. I don't think I can emphasize enough to make sure your chicken is cooked through. If you find pink bits (which I did as I made this the night before and was slightly impatient to go to bed), put them aside and nuke them (politely of course) in the microwave for a minute or so until the pink goes away. Also, you don't need to add that much water. It might look like it, but you don't.
Now I have a meal that lasted 2 nights and meant I didn't have to actually cook anything. Cue the packing!
