ZOE'S CHICKEN MASALA IN THE CROCK-POT ENJOY DAN:

ZOE’S CHICKEN TANDOORI MASALA IIN THE CROCK POT by CHEF DAN:

Serves 4

4 boneless, skinless, chicken breasts cut into 1-1/2-inch cubes

1 onion, diced

4 garlic cloves, minced

1 thumb-size fresh ginger

 2 (15 Oz) can tomato sauce

1-1/2-cup yogurt

2-tablespoon olive oil

1-tablespoons EACH Garam masala, Tandoori masala, Turkish oregano, and lemon juice

1-teaspoon EACH cumin, smoked paprika, cayenne pepper and cinnamon

1-Sea salt and freshly ground black pepper to taste

1 cup marsala wine

3- bay leaves

1 cup coconut milk

3- tablespoon cornstarch

Garnish with chopped cilantro

DIRECTIONS:

1.   Place everything up to bay leaves in the crock-pot.

2.   Stir to combine everything and make sure the chicken is coated well.

3.   Add bay leaves.

4.   Cover and cook on low for 8 hours.

5.   When done, in a bowl, whisk together coconut milk and cornstarch.

6.   Pour into crock-pot and gently stir.

7.   Let cook for an additional 20 minutes to thicken up.

8.   Add lemon juice over the mixture then stir to incorporate.

9.   Top with cilantro.

ENJOY DAN:                                        BON-APPETITE!!