PULLED TANDOORI CHICKEN

• servings: 4-6
• total time: LOW for 5 hours

Ingredients

2-3 pounds (about 1-1.4 kg) boneless skinless chicken breasts

½ cup full-fat coconut milk

3-4 cloves garlic, minced

Juice of 1 lemon

1 tablespoon (20 g) honey

1 tablespoon (7 g) ground cumin

1 teaspoon garam masala spice mix

1 teaspoon ground ginger

½ teaspoon cayenne pepper

¼ teaspoon ground turmeric

¼ teaspoon ground cloves

¼ teaspoon kosher salt

Va teaspoon freshly ground black pepper le teaspoon cardamom

Directions

1. Place the chicken in the slow cooker.

2. Mix the remaining ingredients in a medium mixing bowl until well combined. Pour over the chicken in the slow cooker.

3. Cover the slow cooker. Cook on LOW for 5 hours.

4. Remove the cooked chicken and shred the meat with two forks.

5. Add the chicken back to the slow cooker and cook for an additional 30 minutes to 1 hour on LOW with the lid off to allow some of the liquid to evaporate.

Notes

Serves: 4 to 6 | Cook Time: 5½ to 6 hours on LOW | Slow Cooker Size: 4-quart (3.8-L) or larger

Garam marsala is a specialty spice that is full of flavor. Serve this over rice, rolled in lettuce leaves, or stuffed in pita bread. This chicken is a winner every time.

FREEZER MEAL INSTRUCTIONS: Add the chicken to a gallon-size freezer bag. Mix together the sauce mixture and add it to the bag. Squish the con- tents of the bag to mix everything together a little bit. Lay the bag flat, remove as much excess air as possi- ble, and seal the bag, Label the bag with the name of the recipe, ingredients, dote, and cooking instructions.

TO COOK THE FREEZER MEAL: Place the frozen meal in the refrigerator to thaw. Pour the contents of the bag into the cooker and cook the recipe per the directions beginning at step 3.