8 chicken thighs or 500g cubed lamb
1 large onion, finely chopped
1 large garlic clove, finely chopped
1 tbsp olive oil
1 tsp cinnamon
1 tsp cumin seeds
1 tsp ground ginger
1 tsp turmeric
1 tsp smoked paprika
10 dried apricots, cubed (or dates, if using lamb)
2 tsp honey
400g tin chopped tomatoes
1 tin boiling water
1 tin chickpeas
1 chicken stock cube
2 tsp dried mint
Fry the chicken thighs in the olive oil. Once brown, place into the slow cooker warming on high, leaving the oil in the frying pan.
Fry the onion and garlic in the oil left in the pan for about 5 minutes. Add the cinnamon, cumin and ginger and continue frying for another 5 minutes or the onion starts to brown or catch. Add the rest of the ingredients and heat until simmering.
Pour over the chicken in the slow cooker and leave to cook on High for 6-8 hours until the chicken is falling off the bone.
Serve with couscous or bulghur wheat.