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Persian Slow- Cooked Chicken

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Ingredients

Adjust Servings:
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)
pepper

Nutritional information

236.4
Calories
104 g
Calories From Fat
11.7 g
Total Fat
2.2 g
Saturated Fat
71.5 mg
Cholesterol
236.9 mg
Sodium
12.2 g
Carbs
1.4 g
Dietary Fiber
3.6 g
Sugars
20.1 g
Protein
247g
Serving Size

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Persian Slow- Cooked Chicken

Features:
    Cuisine:

    A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.

    • 410 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Persian Slow-Cooked Chicken, A golden-coloured casserole with a mellow spiced flavour An easy supper dish to serve with Basmati rice Adapted from Slow Cooker book by Sara Lewis , I made this two nights ago and forgot to rate it, overall I think this is a great base recipe and has so much potential – it needs veggies and a can of chick peas It was too salty for my liking and think veggies (carrots, potato, sweet potato – winter vegetables) would suit this recipe perfectly I will make this again – but with the above changes, thanks for taking the time to post this recipe


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    Steps

    1
    Done

    Slash Each Piece of Chicken 2 or 3 Times With a Sharp Knife.

    2
    Done

    Mix the Flour, Turmeric and Paprika in a Small Plastic Bag.

    3
    Done

    Shake the Chicken Pieces in It to Coat Them Thinly.

    4
    Done

    Heat the Oil in a Frying Pan, Add the Chicken and Cook Until Browned on All Sides.

    5
    Done

    Transfer to a Plate.

    6
    Done

    Add the Onion and Garlic to the Frying Pan and Fry, Stirring For 5 Minutes Until Lightly Browned.

    7
    Done

    Stir in the Remaining Spiced Flour and Stir Into the Onion and Garlic Mixture.

    8
    Done

    Add the Cloves, Ginger and Some Pepper.

    9
    Done

    Pour in and Gradually Incorporate the Stock.

    10
    Done

    Bring to the Boil Stirring.

    11
    Done

    Pack the Chicken Joints Into the Slow Cooker and Pour in the Hot Stock Mixture. Cover With the Lid.

    12
    Done

    Cook on High For 2 Hours, Then on Medium For Another 4 Hours (or on Medium For Longer).

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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