Every now and then, I get a craving for a certain type of food.  Lately, it’s been greek-style food.  Not sure why or where it came from, but that’s what I’ve been craving.  So expect to see some greek-inspired meals in the upcoming posts!

This dish was great because I could throw the chicken in the crock pot in the morning and it was ready when I came home from work.  I whipped up a quick tzatziki sauce, served it with some roasted red peppers, olives and gerkins.  This was a really great meal- and it’s different!  Would definitely recommend.

I based my recipe off this one.

---

Crock Pot Chicken Musakhan

Ingredients:

• 2.5 lbs boneless skinless chicken thighs
• 2 onions, halved and thinly sliced
• EVOO as needed
• 0.5 oz ground sumac (if you can find it- I subbed some lemon zest, pepper and a pinch of paprika)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• pinch saffron (optional, but recommended)
• handful of pine nuts
• fresh chopped mint for garnish
• s&p to taste

Directions:

• Heat a medium skillet over medium high heat.  Add EVOO, then add onions, sumac, cinnamon, allspice, cloves and saffron.  Saute until onions are translucent.
• Place the chicken in the slow cooker.  Season with s&p as desired.  Top with onion mixture.
• Cook on low for 6 hours.  When finished, saute pine nuts with a little EVOO over medium-high heat until browned.  Finely chop the mint.  Serve the chicken topped with mint and pine nuts.  Enjoy!