Persian Slow-Cooked Chicken

Recipe by Chef #375838
READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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