Ingredients

  • 1 tsp saffron
  • 1 tbsp olive oil
  • 615g boneless, skinless chicken thighs, halved
  • 400g can chickpeas, drained
  • 1 red onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 400g passata
  • 2 tbsp pomegranate molasses
  • 2 tsp turmeric
  • 1 cinnamon stick
  • Zest of 1 lime
  • 1 tbsp roughly chopped fresh mint
  • 1 tbsp roughly chopped fresh parsley
  • 1 tbsp roughly chopped fresh dill
  • 1 tbsp roughly chopped fresh coriander

Method

  1. 1

    Steep the saffron in 60ml hot water for 5 minutes. Heat the oil in a frying pan and sear the chicken thighs for a couple of minutes until golden. Transfer to the slow cooker. Add the steeped saffron and all the remaining ingredients, except the fresh herbs. Stir well. Cover and cook on high for 1 hour, then turn down to low and cook for a further 3 hours. 

  2. 2

    Remove the lid, season and stir through the fresh herbs. Serve with flatbreads.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 14.7g 21%
  • Saturates 3.7g 19%
  • Sugars 10.8g 12%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

24.3g carbohydrate 5.7g fibre 35.6g protein

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