Slow cooker Mediterranean chicken
Ingredients - serves 4.
4 x Skinless Chicken thighs, boneless or bone-in200g Chorizo, diced into bite sized chunks
240ml Chicken Stock
1 x 400g can of Chopped Tomatoes
1 x 400g can of Butter Beans, drained (or cannellini or other large bean)
200g Mixed Olives
8 Sun Dried Tomatoes, halved
2 Peppers, cored & diced into large chunks
2 small Red Onions, peeled & quartered
3 cloves of Garlic, finely diced
2 tbsp Tomato Paste
2 tsp Smoked Paprika
1 tsp Cumin
1 tsp Honey
1 sprig of Fresh Rosemary
200g baby spinach
1 Bay Leaf
splash of Vegetable Oil
Salt & Pepper, to taste
Method
1. Generously season both sides of the chicken with salt and pepper. Add a drizzle of oil to a pan over high heat and add chicken. Fry both sides until nice and golden then place into the slow cooker. No need to cook them right through, this step is just to render down the fat and build extra flavour in the crust.
1 Bay Leaf
splash of Vegetable Oil
Salt & Pepper, to taste
Method
1. Generously season both sides of the chicken with salt and pepper. Add a drizzle of oil to a pan over high heat and add chicken. Fry both sides until nice and golden then place into the slow cooker. No need to cook them right through, this step is just to render down the fat and build extra flavour in the crust.
2. Place pan back on high heat and add onions and peppers to the leftover fat. Fry for a couple of minutes until they begin to char, then add in garlic and fry for another 1-2mins longer. Scrape everything into the slow cooker
3. Into the slow cooker add in chorizo, beans, olives, sun dried tomatoes, tomato paste, chopped tomatoes, chicken stock, smoked paprika, cumin, honey, rosemary, bay leaf and a pinch of salt and pepper. Give it all a good mix then place on the lid and slow cooker on high for 4 hours or low for 7-8hours.
4. Take off the lid, add in the baby spinach and keep on warm or low for 10-15mins, just to let the steam escape and allow the liquid to thicken/reduce slightly. Serve up and enjoy!
Serve with couscous.
3. Into the slow cooker add in chorizo, beans, olives, sun dried tomatoes, tomato paste, chopped tomatoes, chicken stock, smoked paprika, cumin, honey, rosemary, bay leaf and a pinch of salt and pepper. Give it all a good mix then place on the lid and slow cooker on high for 4 hours or low for 7-8hours.
4. Take off the lid, add in the baby spinach and keep on warm or low for 10-15mins, just to let the steam escape and allow the liquid to thicken/reduce slightly. Serve up and enjoy!
Serve with couscous.
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