Ingredients
8 chicken thigh cutlets
also great with chook legs
3 tbsp paprika
3 tbsp turmeric
½ tsp ground ginger
1 tbsp olive oil
2 large onions
peeled and sliced
3 large garlic cloves
crushed
400 g can chopped tomatoes
1 tsp cinnamon
1 cup chicken stock
1 tbsp lemon juice
400 g can chickpeas
drained and rinsed
2 preserved lemon
finely chopped
100g mixed olives
chopped fresh parsley
for garnish
Equipment
- 1 slow cooker
- 1 pan
Instructions
- Toss chicken in mixture of paprika, turmeric and ginger. Fry spiced chicken in olive oil on a low heat until sealed and golden.
- Place chicken in slow cooker. Add onion and garlic to the pan, cooking on low heat until soft, then place in the slow cooker.
- Add tomatoes with their juice, cinnamon, stock and lemon juice to the slow cooker. Cook on high for 3 1/2 hours. Add chickpeas to the slow cooker for another 30 minutes.
- Remove pulp from preserved lemons, rinse rinds under cold water and finely dice. Add to chicken with olives.
- Simmer a further 10 minutes. Serve with couscous and sprinkle with parsley.
Notes
Tip
Serve with couscous and sprinkle with parsley.
Variation
If preserved lemons are not your thing, you could add a good squeeze of lemon juice to the chicken instead. The lemon will give the dish a lovely brightness of flavour.
