Ingredients
The following ingredients have 4 Servings
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 2 tsp each ground turmeric, ginger and cinnamon
- large pinch saffron threads
- 400g can chopped tomatoes
- 375ml chicken stock
- 150g dried chickpeas, soaked in water overnight, rinsed and drained
- salt and pepper, to season
- 4 skinless chicken thigh cutlets, bone-in
- 1/2 cup green Sicilian olives
- 1/2 cup each coarsely chopped parsley and coriander
- extra virgin olive oil and lemon wedges, to serve
Instruction
- <p>1. Combine the onion, celery, turmeric, ginger, cinnamon, saffron, tomatoes, stock, chickpeas, salt and pepper in your slow-cooker.</p> <p>2. Add the chicken and cover with the lid. Cook on a low heat for 8 hours, then stir in the olives and herbs.</p> <p>3. Drizzle with oil and serve with lemon wedges.</p> <p><b>Tip: </b>If you don't have a slow-cooker, these recipes can be made in a low oven. Just use a heavy casserole dish with a lid - enamelled cast iron is perfect. A good rule of thumb is that 8-hour recipes should be cooked at 120C and overnight recipes at 100C.</p>
