Persian Slow-cooked Chicken

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 8 skinless chicken thighs
• 2 tablespoons all-purpose flour
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 4 cloves
• 1 inch piece fresh ginger, finely chopped
• 450 ml chicken stock (made from 2 chicken oxo cubes)
• pepper

Recipe

• 1 slash each piece of chicken 2 or 3 times with a sharp knife.
• 2 mix the flour, turmeric and paprika in a small plastic bag.
• 3 shake the chicken pieces in it to coat them thinly.
• 4 heat the oil in a frying pan, add the chicken and cook until browned on all sides.
• 5 transfer to a plate.
• 6 add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
• 7 stir in the remaining spiced flour and stir into the onion and garlic mixture.
• 8 add the cloves, ginger and some pepper.
• 9 pour in and gradually incorporate the stock.
• 10 bring to the boil stirring.
• 11 pack the chicken joints into the slow cooker and pour in the hot stock mixture. cover with the lid.
• 12 cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).