Recipe of the week: Lemon chicken slow cooker tagine

A delicious family meal and a great way to use leftover uncooked chicken.

Ingredients

500g of chicken thighs

Handful of plain flour

1 tbsp olive oil

2 cloves of garlic, peeled and sliced

2 onions, peeled and sliced (Use up what you have. Spring onions, leeks or shallots work well too.)

1 lemon, sliced

1 red chilli, chopped

Handful of green pitted olives

Handful of dried apricots

1 can of chickpeas, drained

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cumin

Salt and pepper to taste

1 chicken stock cube

Fresh coriander to put on top

Method

Coat the chicken lightly in flour, heat the oil in a frying pan and fry the chicken and garlic in the pan until slightly browned on all sides but not cooked through.

Slice the lemons and onions and place all ingredients into the slow cooker.

Dissolve the stock cube in 600ml of warm water and pour on top.

Cook on low for five hours.

Serve with fresh coriander and couscous.

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