Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 1 1/2 tablespoons olive oil

  3. 12 (1.9kg) chicken thigh cutlets (skin removed)

  4. 2 medium red onions, sliced

  5. 3 garlic cloves, crushed

  6. 2 teaspoons ground ginger

  7. 2 teaspoons ground cinnamon pinch saffron threads

  8. 3 cups chicken stock

  9. 3/4 cup pitted kalamata olives

  10. 1 bunch coriander, trimmed, roughly chopped

  11. 1 bunch flat-leaf parsley, trimmed, roughly chopped

  12. 2 tablespoons chopped preserved lemons couscous, to serve

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook chicken, in 3 batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.

  2. Heat remaining oil in slow cooker bowl. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add ginger, cinnamon and saffron. Cook, stirring, for 1 minute or until fragrant. Return chicken and juices to bowl. Add stock. Season with salt and pepper. Stir to coat. Return bowl to slow cooker. Cover with lid.

  3. Turn slow-cooker on low. Cook for 6 hours or until chicken is tender. Stir in olives, coriander, parsley and lemon. Serve with couscous.


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