Ingredients
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8
-
2
-
2
-
2
-
2
-
1
-
2
-
4
-
1
-
450
-
-
-
-
-
Directions
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
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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). |
