Persian Slow-Cooked Chicken

Chef #375838's Note:

A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 8 skinless chicken thighs
• 2 tablespoons all-purpose flour
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 2 tablespoons olive oil
• 1 large onion , chopped
• 2 garlic cloves , chopped
• 4 cloves
• 1 inch piece fresh ginger , finely chopped
• 450 ml chicken stock (made from 2 chicken Oxo cubes)
• pepper

Directions:

1. Slash each piece of chicken 2 or 3 times with a sharp knife.
2. Mix the flour, turmeric and paprika in a small plastic bag.
3. Shake the chicken pieces in it to coat them thinly.
4. Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
5. Transfer to a plate.
6. Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
7. Stir in the remaining spiced flour and stir into the onion and garlic mixture.
8. Add the cloves, ginger and some pepper.
9. Pour in and gradually incorporate the stock.
10. Bring to the boil stirring.
11. Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
12. Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).

Reviews

[Kahane Tsadek]

very nice flavours. I knew when I was frying the onions and garlic with the turmeric, paprika, flour mixture, that this was gonna be really fragrant and nice.
I used a whole chicken cut up, and baked it on low heat to simulate the slow-cooking; it was falling off the bone, delicious, with a gravy that was terrific over rice.
Very nice, thank you for sharing.

[Molly53]

Very nice and quite easy to prepare. The family gobbled it up. I didn't have fresh ginger, so subbed dry ginger powder.

[Nasseh]

I made this in my pressure cooker. I then added instant couscous to the sauce. My family gobbled it up.