Friday, February 25, 2011

Slow Cooker Moroccan Chicken -Chickpea and Apricot

When it comes to slow cooker recipes they can be so hit and miss with the texture and flavour so it's up to us to pass along the good ones!

This is one I came across on the  website and it turned out to be really tasty.

You can eat it on it's own but I served it on rice.

  • Ingredients

  • large boneless, skinless chicken breast chopped into large chunks (I used a mixture of thighs and breast)
  • tablespoon flour or tablespoons cornflour
  • large onions, chopped
  • 3 -4 garlic cloves chopped finely
  • 1 -2 tablespoon extra virgin olive oil
  • inch fresh gingerroot, finely chopped
  • ounces dried apricots ( I cut them in half )
  • tablespoons tomato paste
  • 2 (14 ounce) cans chopped tomato
  • 2 (14 ounce) cans chickpea OR ( I used 1 can chickpea + 1 can white kidney beans)
  • tablespoons honey
  • 1/2 pint chicken stock
  • pinch saffron or teaspoon tumeric
  • teaspoon ground coriander
  • teaspoon ground cinnamon
  • teaspoon ground cumin
  • teaspoon cayenne pepper  (optional) ( I used 1/2 tsp and it was just a little spicy)
  • salt and black pepper
  • 2 carrots peeled & diced (optional)