I was a little put off by the negative reviews, but I tried this recipe anyway. The result? I loved it, and it is the first time after a year of using recipes from this site that I have been motivated to leave a review.
I always get annoyed at people who review a recipe and talk about the changes they made to it, but I did make some changes to conform with my tastes and what I had on hand. Instead of the boneless skinless chicken breasts, I used 2 large chicken breasts with bone and skin (about 2 lbs.). I also used a 15.5 oz. jar of marmalade (Publix low sugar, no artificial sweetener), a little bit less than a cup of stock, 1 Tbsp of curry powder, 1/2 tsp of cayenne, and no ginger.
I cut 3 Yukon gold potatoes into eights and put those in the bottom of the slow cooker. Then I cut the breasts into thirds, rubbed them with salt and pepper, and put those in. I poured the other ingredients on top and then added a sliced large yellow onion and a chopped red pepper. I let it cook on low for 7 hours.
The chicken was delicious but slightly dry; 6 hours would have probably been better. The skin and bones came right off. The sauce had a wonderful flavor. In fact, I refrigerated the liquid, skimmed off the fat, and will use it to make rice. The most pleasant surprise was the flavor the onions and potatoes had. The onions were sweet/savory, and the potatoes were like the perfect marriage between a potato and sweet potato.
I love this recipe. It's a definite keeper for me!
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I was a little put off by the negative reviews, but I tried this recipe anyway. The result? I...