Slow cooker Persian chicken stew recipe

• Serves 4
• 8 mins to prepare and 5 hrs to cook
• 523 calories / serving
• Freezable

Ingredients

• 750g chicken thighs on the bone
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp turmeric
• 1 tbsp olive oil
• 1 onion, peeled and sliced into rings
• 25g walnut halves
• 550g new potatoes, halved if large
• 100g dried dates
• 150ml chicken stock
• 2 tbsp harissa paste
• 150g natural yogurt
• steamed greens, to serve

Directions

1. Combine the chicken thighs and spices in a mixing basin. Toss thoroughly to coat.
2. In a frying pan, heat the olive oil and cook the onion for 2 minutes before adding the walnuts. Cook for an additional minute.
3. In a slow cooker, place the potatoes. Add the chicken, then the onions and walnuts that have been sautéed. Pour in the stock and sprinkle the dates on top.
4. Cook over a low heat for 4½-5 hours, or until the chicken is cooked through (with no pink meat showing).
5. Meanwhile, stir the Harissa paste into the yogurt.
6. Serve the chicken on a bed of steamed greens such as kale with the spiced yogurt on the side.