This slow cooker chicken stew recipe is really easy to make. Just add everything into the slow cooker (apart from the tomatoes and garnishes) and leave to cook for 4 1/2 hours.
Add the tomatoes and cook for a further 30 mins before adding feta, parsley and pomegranate seeds.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
5 hrs 30 mins
Total Time:
5 hrs 45 mins
Cal/Serv:
433
Ingredients
1Tbsp.
olive oil
1
large onion, finely sliced
400g
butternut squash (peeled weight), cut into 2.5cm pieces
550g
pack chicken thigh fillets, cut into bite-sized pieces
1tsp.
ground ginger
few pinches saffron
1
cinnamon stick
1/2tsp.
ground turmeric
400ml
chicken stock
400g
tin chickpeas, drained and rinsed
50g
blanched almonds, very roughly chopped
75g
ready-to-eat dried apricots, chopped
200g
cherry tomatoes
Directions
Step 1
Put all the ingredients except the tomatoes and garnishes into your slow cooker pot. Cover and cook on Auto (setting which cooks on high initially until mixture has reached the correct temperature, then continues cooking on low) for 4½hr.
Step 2
Stir through the tomatoes and plenty of seasoning, recover and cook on low for a further 30min until tomatoes re bursting.
Step 3
To serve, check the seasoning. Garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.
Per Serving:
Calories: 433
Fibre: 6 g
Total carbs: 24 g
Total fat: 25 g
Saturated fat: 6 g
Protein: 29 g
Best slow cookers - Tried and tested
Crock-Pot Lift & Serve Digital Slow Cooker with Hinged Lid and Programmable Countdown Timer, 4.7 Litre
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