sarah83
Try and try again
Cooked this in my slow cooker on Sunday, adapted from a recipe on www.food.com.
Serves 6 - 10 syns for whole recipe on extra easy
Ingredients
Chicken breast pieces or thighs (I used about 9 thighs)
Frylight
2 Large onions chopped
3-4 garlic cloves chopped
1 inch chopped ginger
3 ounces dried apricots (6 syns)
2 tbsp tomato puree (1syn)
2 tins chopped tomatoes
2 tins chickpeas
3 tbsp honey (3syns)
1/2 pint chicken stock
1 pinch saffron or 1tsp turmeric
4 tsp ras el hanout spice mix
Pinch of chilli powder (optional)
2 carrots chopped (optional)
1 preserved lemon, chopped into small wedges (optional)
Chopped coriander
Method
1. Heat up frylight in a frying pan & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
3. If using chicken pieces, brown off in a pan with some frylight.
4. Pour the tomato,onion & spice mix into slow cooker. Add chicken & chickpeas & mix well.
5. Add dried apricots making sure they are covered by juice. Add the carrots if using.). Give it a gentle but good stir to mix everything together well.
6. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR on low for 8 hours. (I cooked mine for about 7.5hours on low)
7. Towards the end of cooking if the sauce seems too runny, add a sprinkling of instant mash to thicken until the right consistency
8. Serve with freshly chopped Coriander sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
I served mine with a lemon, mint and pomegranate cous cous.
Serves 6 - 10 syns for whole recipe on extra easy
Ingredients
Chicken breast pieces or thighs (I used about 9 thighs)
Frylight
2 Large onions chopped
3-4 garlic cloves chopped
1 inch chopped ginger
3 ounces dried apricots (6 syns)
2 tbsp tomato puree (1syn)
2 tins chopped tomatoes
2 tins chickpeas
3 tbsp honey (3syns)
1/2 pint chicken stock
1 pinch saffron or 1tsp turmeric
4 tsp ras el hanout spice mix
Pinch of chilli powder (optional)
2 carrots chopped (optional)
1 preserved lemon, chopped into small wedges (optional)
Chopped coriander
Method
1. Heat up frylight in a frying pan & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.
3. If using chicken pieces, brown off in a pan with some frylight.
4. Pour the tomato,onion & spice mix into slow cooker. Add chicken & chickpeas & mix well.
5. Add dried apricots making sure they are covered by juice. Add the carrots if using.). Give it a gentle but good stir to mix everything together well.
6. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR on low for 8 hours. (I cooked mine for about 7.5hours on low)
7. Towards the end of cooking if the sauce seems too runny, add a sprinkling of instant mash to thicken until the right consistency
8. Serve with freshly chopped Coriander sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
I served mine with a lemon, mint and pomegranate cous cous.
