Friday, 20 May 2016

Slow Cooked Moroccan Chicken & Aubergine Tagine




Ingredients:

5 chicken thighs
2 medium aubergines
2 onions
4 carrots
75g sultanas
75g apricots 
2 chicken oxo cubes in 500ml boiling water
1 tbsp cinnamon
1 tbsp ginger
1 tbsp cumin 
2 tbsps flour
Black pepper


Method:

  1. Chop aubergines into 1-2 inch chunks & place in the bottom of the slow cooker.
  2. Next place the chopped onions, carrots, sultanas & apricots on top of the aubergines.
  3. In a bowl or jug mix the OXO cubes with the boiling water & add the spices & flour, mixing well.
  4. Place the chicken thighs on top of the vegetables & fruit but push them into the vegetable mix and pour over everything the stock & spice mix.
  5. Place on low in a slow cooker for 6-8 hrs or on high for 3-4 hrs.
  6. Serve with rice or couscous.

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