Slow cooker Persian chicken stew recipe

date Dec 2, 2021

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


  • 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


  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.


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