1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced (or 3 tablespoons dried minced onion flakes)
1 teaspoon ground ginger
1 tablespoon paprika
1
teaspoon cayenne pepper, and more to taste if you'd like
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 cups water
8 hard-boiled eggs (peeled, to add
later)
The Directions.
Use a 6-quart slow cooker.
Empty the tomato can into your cooker.
Put in the chicken thighs, and add the lemon juice.
Now add butter, onion, and ALL of the spices. Pour in the water.
Cover and cook on low for 6 to 8 hours, or high for 4 to 5.
Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart.
Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.
The
Verdict.
What great soup.
The depth of spices is really unique---you get a powerful punch of tomato and lemon at first, but then the warmth from the spices fills your whole belly.
Mary says to make it authentic you should really use 1 TABLESPOON of cayenne instead of 1 teaspoon.
Holy toledo, I'm too much of a wuss for that!
The hardboiled egg is such an awesome way to naturally cool off your tongue -- and it creates fantastic dinner time "what
came first, chicken or the egg" conversation with the kids!!!
:-0
enjoy your day!!
happy Slow Cooking!!
steph
