• 8servings
  • 330minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 8 skinless, boneless chicken thighs, cut into 2 1/2cm pieces

  3. 1 aubergine, cut into 2 1/2cm cubes

  4. 2 large onions, thinly sliced

  5. 4 large carrots, thinly sliced

  6. 60g dried sultanas or cranberries

  7. 65g chopped dried apricots

  8. 500ml chicken stock

  9. 2 tablespoons tomato puree

  10. 2 tablespoons lemon juice

  11. 2 tablespoons plain flour

  12. 2 teaspoons garlic granules

  13. 1 1/2 teaspoons ground cumin

  14. 1 1/2 teaspoons ground ginger

  15. 1 teaspoon cinnamon

  16. 3/4 teaspoon ground black pepper

  17. salt to taste

  18. 250ml water

  19. 175g couscous

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a frying pan over medium-high heat. Place the chicken pieces and aubergine in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the pan from the heat.

  2. Place the browned chicken and aubergine in a slow cooker. Layer the onion, carrots, dried cranberries and apricots over the chicken.

  3. Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic granules, cumin, ginger, cinnamon and ground black pepper in a bowl. Pour the stock mixture into the slow cooker with the chicken and vegetables.

  4. Cook on High setting for 5 hours, or on Low setting for 8 hours.

  5. Bring water to the boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.


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