Medieval Spiced Chicken

Every Wednesday is Domestic Science day at Living Behind the Curve.

In response to my call for reader-submitted recipes, Jen wrote:

I must admit I got this from someone who got it from someone else, who adapted it from a medieval recipe.

I haven’t tried yet, but I’m going to mix together everything but the chicken
in a bag, and see if it works to just add it to the chicken in the crock pot and
cook it up.

It sounds delicious, and I’ve had several similar dishes, so I’m looking forward to trying this one. In my experience, recipes like this translate very well to slow cooking and SRSLY.

Medieval Spiced Chicken

Ingredients:

• 4 pounds chicken parts (thighs work well) – bone in, skin off
• 1 tablespoon each of cumin, cinnamon, and garlic powder
• chicken broth to cover 1″ of the bottom of the pot (about 1/2 cup in my slow cooker, 1-2 cups in larger ones)
• optional: raisins, sliced apricots, sliced almonds – 1/4 cup each

Combine all ingredients and cook on low for 4-6 hours.

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Thanks, Jen!