Chicken and chickpea tagine
Skinless chicken drumstick
8 individual, lovely leg (Buy 8)
Salt reduced chicken stock
Orange sweet potato (kumara)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Baby spinach leaves
- Heat oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5L (18-cup) slow cooker.
- Add chicken to slow cooker and turn to coat in onion mixture. Add stock, sweet potato, parsnip and chickpeas. Cover and cook on low for 4 hours.
- Uncover and add spinach to cooker. Leave for 5 minutes to wilt, then stir through. Top with coriander.