¼ cup(s), (35g)
Chicken thigh, skinless, raw
720 g, (buy 8 x 100g fillets), fat trimmed (see tips)
1 medium, chopped
2 clove(s), crushed
Apricot, canned in natural juice
410 g, (1 x 410g can)
½ cup(s), (125ml)
2 tbs, leaves, plus extra to serve
- Combine flour and paprika on a plate. Season with salt and pepper. Toss chicken in flour mixture to coat.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken for 2–3 minutes each side or until browned. Transfer to a 5.5 litre slow cooker.
- Heat remaining oil in same pan over medium–high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add undrained apricots, stock and thyme and bring to the boil. Season with salt and pepper.
- Pour mixture over chicken in slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Serve with extra thyme scattered over the top.