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Persian Slow-Cooked Chicken

8 skinless chicken thighs
2 tablespoons all-purpose flour
2 teaspoons turmeric
2 teaspoons paprika
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cloves
1 inch piece fresh ginger, finely chopped
450 ml chicken stock (made from 2 chicken Oxo cubes)
1 Slash each piece of chicken 2 or 3 times with a sharp knife.
2 Mix the flour, turmeric and paprika in a small plastic bag.
3 Shake the chicken pieces in it to coat them thinly.
4 Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
5 Transfer to a plate.
6 Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
7 Stir in the remaining spiced flour and stir into the onion and garlic mixture.
8 Add the cloves, ginger and some pepper.
9 Pour in and gradually incorporate the stock.
10 Bring to the boil stirring.
11 Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
12 Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).

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