Curried Chicken Stew In Slow Cooker
GH
This slow cooker chicken stew recipe is easy - just add everything into the slow cooker (apart from the tomatoes and garnishes) and leave to cook for 4 1/2 hours.
Add the tomatoes and cook for a further 30 mins before adding feta, parsley and pomegranate seeds.
Cal/Serv: 433
Makes: 6
Prep Time: 0 hours 15 mins
Cook Time: 5 hours 30 mins
Total Time: 5 hours 45 mins
1 tbsp. olive oil
1 large onion, finely sliced
400 g (14oz) butternut squash (peeled weight), cut into 2.5cm (1in) pieces
550 g pack chicken thigh fillets, cut into bite-sized pieces
1 tsp. ground ginger
Few pinches saffron
1 cinnamon stick
1/2 tsp. ground turmeric
400 ml (13fl oz) chicken stock
400 g tin chickpeas, drained and rinsed
50 g (2oz) blanched almonds, very roughly chopped
75 g (3oz) ready-to-eat dried apricots, chopped
200 g (7oz) cherry tomatoes
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Put all the ingredients except the tomatoes and garnishes into your slow cooker pot. Cover and cook on Auto (setting which cooks on high initially until mixture has reached the correct temperature, then continues cooking on low) for 4½hr.
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Stir through the tomatoes and plenty of seasoning, recover and cook on low for a further 30min until tomatoes re bursting.
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To serve, check the seasoning. Garnish with the crumbled feta, parsley and pomegranate seeds. Serve with couscous.
Per Serving:
- Calories: 433
- Fibre: 6 g
- Total carbs: 24 g
- Total fat: 25 g
- Saturated fat: 6 g
- Protein: 29 g
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Curried Chicken Stew In Slow Cooker
Source: https://www.goodhousekeeping.com/uk/food/recipes/a537060/slow-cooker-spiced-and-fruity-chicken-stew/
Posted by: meiercambactint.blogspot.com
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