My mom came to visit this weekend for Memorial. In order to save money I found a festival that was FREE in a pretty cool area. The Red, White and Boots festival was being held by the Stockyard station in Fort Worth. It was our first time being there. I've lived in area four years and it was my first time going! It was awesome. Very old downtown area, very active in 1908 for livestock selling. They turned the old pens that held pigs, sheep and cattle into shops, restaurants and event space. There are still train tracks there that go down the middle. It was super humid and hot but we walked our sweaty asses up and down the whole thing. We also stopped into the Basement bar and listened to live music. I don't venture to Fort Worth often but that is the best area to me. I'm looking forward to going back again.
Slow Cooker Moroccan Chicken Recipe: 1 pound skinless, boneless chicken breast halves 4 cloves garlic, chopped 1 large onion, chopped 1 (28 ounce) can diced tomatoes 3 fresh peaches - peeled, pitted, and sliced 1 (15 ounce) can garbanzo beans, drained 1 cup chopped dried apricots 2 teaspoons ground cumin 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 2 cups chicken broth 1 tablespoon cornstarch 1 tablespoon water 3 tablespoons chopped fresh cilantro 1/3 cup slivered almonds, toasted Salt to taste White rice Instructions: Cut slits into Chicken. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours or high for 3 1/2 hours. Remove the chicken, cut into two inch pieces and keep warm. Mix the cornstarch and water in a small bow...
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