Looking for a delicious, simple slow cooker dish. Try our Middle Eastern Slow Cooker Chicken Stew (Bharat & Ras el Hanout) . 15 minutes of prep and a cooking time of around 3 hours.
Serves 4
Time: Prep:15 minutes Cook: 3 hours
Ingredients:
8 Chicken skinless thighs, cut in half
1 Large Onion, finely diced
150g Mushrooms, roughly diced
2 Carrots, cut into 1cm cubes
3 tsp Freshly Spiced Baharat Spice Blend
2 tsp Freshly Spiced Ras El Hanout Spice Blend
4 Garlic cloves, crushed
400ml Chicken stock
1 x 400ml can Chopped tomatoes
1 tbsp tomato puree
Large handful fresh coriander, finely chopped
Instructions
Add olive oil to a large frying pan and place over a medium heat. Next, add the Chicken thighs to the pan and scatter over 1 1/2tsp Freshly Spiced Baharat and a little salt. Cook for a few minutes, then turn over and scatter the remaining 1 1/2 tsp of Baharat. Brown the chicken and place in your pre-heated slow cooker.
In the same pan add the onions and carrots and soften for 8 minutes, add the mushrooms for the last 5 minutes with the garlic.
Place this mixture in the slow cooker and stir well.
Pour over the chopped tomatoes, 400ml stock and Freshly Spiced Ras El Hanout. Add the tomato puree and stir together.
Top with water to cover ingredients and place on high to cook for 3 hours.
During the last 30 minutes check the consistency and add a little flour or cornflour to thicken if needed.
Scatter over the coriander for the last 10 minutes.
Serve with mashed potato for a really warming, Middle Eastern stew.
