From the kitchen of One Perfect Bite...I'm a big fan of the recipes that are featured in Family Circle magazine. I saw this recipe for Indian-Spiced Chicken Thighs in their June issue, and I knew I had to give it a try. The recipe looks lengthy because of the number of spices that are used in its preparation, but once they are assembled the recipe is a no-brainer and the slow cooker does the work. I hope you'll give this dish a try, if for no other reason than its aroma, which is close to perfume. If you love the fragrance of curries you won't be able to resist this dish. I followed the recipe exactly as it was written, but altered the cooking time, as I generally do with slow cooker recipes. I cooked my chicken on High for one hour and then reduced the heat and cooked it on Low for another two. I think most slow cooker recipes result in overcooked meat and I try to avoid that. I know that not all of you agree with me, so I've left the Family Circle directions intact. Do give this chicken a try at some point this summer. Here is how it's made.
