Lemon chicken slow cooker tagine

By
LFHW
Intermediate
Servings
4
Ingredients
Pack or 500 grams of chicken thighs
Handful of plain flour
Handful of green pitted olives
1 lemon, sliced
1 red chilli, chopped
2 onions, sliced
1 can of chickpeas, drained
Handful of dried apricots
1 chicken stock cube
2 cloves of garlic
Tablespoon of olive oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
Fresh coriander to put on top
Salt and pepper to taste
Instructions
Coat the chicken lightly in flour, heat the oil in a fry pan, and fry the chicken and garlic in the pan until slightly browned on all sides but not cooked through.
Slice your lemons and onions and place all ingredients into the slow cooker.
Dissolve your stock cube in 600 ml of warm water and pour on top.
Cook on low for 5 hours.
Serve with fresh coriander and couscous.