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Recipes

Crock-Pot Indian Chicken & Turnips

From article: The Root of the Matter…

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From article: The Root of the Matter

None

Servings
Serves 6

Ingredients

  • 2 lbs. boneless skinless chicken thighs
  • 1 Tbs. garam masala spice
  • 1 tsp. fresh cracked black pepper
  • 3 Tbs. safflower oil
  • 6 baby white turnips, peeled and quartered
  • 2 medium cloves garlic, minced
  • 1 1/2 cups reduced-sodium chicken broth

Preparation

  1. Sprinkle chicken thighs with garam masala and black pepper. Heat oil in wide, deep skillet; add chicken to skillet, and brown, turning once, about 2 minutes per side. Add turnips, garlic, and broth, and bring to a boil.
  2. Transfer mixture to slow cooker and cook on high 3-4 hours. Serve with jasmine rice and sautéed fresh spinach.

Nutrition Information

  • Calories 260
  • Carbohydrate Content 5 g
  • Cholesterol Content 145 mg
  • Fat Content 13 g
  • Fiber Content 1 g
  • Protein Content 31 g
  • Saturated Fat Content 2 g
  • Sodium Content 310 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g