Chicken & chickpea tagine
1 large, halved and thinly sliced
2 clove(s), crushed
2 teaspoons, grated
Chicken Drumstick, Skinless, raw
8 drumstick(s), edible part
Chicken stock cube(s)
1 cube(s), 375ml
Sweet potato(es), raw
400 g, cut into 2-3cm pieces
2 small, cut into 2-3cm pieces
1 can(s), large, drained, drained & rinsed
- Heat the oil in a nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5-litre slow cooker.
- Add the chicken to the slow cooker and turn to coat in the onion mixture. Stir in 375ml stock, sweet potatoes, parsnips and chickpeas. Cover and cook on a low setting for 4 hours.
- Add the spinach to the slow cooker. Cover and leave for 5 minutes to wilt, then stir through.
- Ladle the tagine into bowls and serve topped with the coriander.