I love browsing at the farmer’s market at this time of year. The vendor’s tables are overflowing with colourful produce like blueberries, zucchinis, cherries (my personal favourite) and of course raspberries, not only red, but golden ones too. As tempting as it is to use all these berries to make delicious desserts, I’ve resisted. We eat most of the fruit fresh, truly savouring their natural flavours, but I’ve concocted a few slow cooker creations which I’ll share in posts throughout the summer.
My goal for this chicken was to have a satisfying dinner that was still refreshing and summery. Based on how quickly the leftovers disappeared from our fridge, it’s safe to say I succeeded. The light, tangy chicken was coated in the sour cream sauce which complemented the raspberries perfectly.
If it’s too hot to turn on your oven, toss these ingredients into your slow cooker, get outside and enjoy your summer!
Cook: 7 hours (low) or 3 hours (high)
Yield: 4-6 servings (prepared in a 6.5 quart slow cooker)
Combine the salt, pepper and cardamom in a small bowl. Rub into the chicken thighs. Place the chicken into the slow cooker.
In a small bowl whisk the honey, lemon juice and sherry together. Add the garlic, lemon rind, rosemary and green onions.
Grind up the tapioca pearls in a food processor or spice grinder and sprinkle evenly over the chicken.
Pour the marinade on top and add the raspberries (Remember to keep a handful for garnish.)
Cook for 6 hours on low (or 3 hours on high).
Whisk the cold water, corn starch and sour cream together until smooth. gently stir it into the chicken. Heat until the sauce thickens, approximately 20-30 minutes on high (or 45-60 min on low).