Ingredients
- 900 g chicken thighs
- 1 large red onion chopped
- 1 pepper chopped
- 1 2cm piece ginger grated
- 1 bulb garlic crushed
- 1 chilli finely chopped
- 2 tbsp garam masala
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp tomato puree
- 400 ml passata
- 1 chicken stock (I like to use homemade but store bought is fine)
- 1 tbsp honey
- 2 tbsp natural yogurt
- 1 lemon juice only
Optional garnishing
- Fresh coriander
- Fresh chilli
- Crispy chickpeas (method in notes below)
Instructions
- Add all the ingredients except the yogurt and lemon to the slow cooker.
- Stir well and place the lid on.
- Cook on high for 4 hours or low for 6-8 hours
- 10-20 minutes before serving stir through the yogurt and lemon juice before cracking the lid for the remainder of the cooking time (This will thicken the sauce slightly.
- Serve with wholegrain rice and veggies of choice. On this occasion, I made some crispy oven roasted chickpeas which added some nice texture and topped with fresh coriander and red chilli.
Notes
Ingredients:
- Use a clean kitchen towel or paper towels to dry the chickpeas well. Removing moisture is key to getting them crispy. You can also remove any loose skins during this process. 3. In a bowl, toss the chickpeas with olive oil and salt. Ensure they are evenly coated. If you’re adding additional spices, mix them in now for even coating. 4. Place the chickpeas in a single layer on a baking sheet. Make sure there’s space between them so they roast evenly. 5. Roast the chickpeas in the preheated oven for 20 to 30 minutes, shaking the tray or stirring the chickpeas every 10 minutes to ensure even cooking.
- Keep an eye on them from the 25-minute mark. They should be golden brown and crispy on the outside. 6. Once they are done, remove from the oven and allow the chickpeas to cool for about 5-10 minutes. They’ll crisp up even more as they cool.
- If you'd like to add more spices or seasoning, do it immediately after removing from the oven while they are still hot. These chickpeas go great in the curry or sprinkled on top of soups and salads.
- 1 can chickpeas, drained and rinsed
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- Optional spices for flavouring:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (for heat)
- Black pepper to taste
- Use a clean kitchen towel or paper towels to dry the chickpeas well. Removing moisture is key to getting them crispy. You can also remove any loose skins during this process. 3. In a bowl, toss the chickpeas with olive oil and salt. Ensure they are evenly coated. If you’re adding additional spices, mix them in now for even coating. 4. Place the chickpeas in a single layer on a baking sheet. Make sure there’s space between them so they roast evenly. 5. Roast the chickpeas in the preheated oven for 20 to 30 minutes, shaking the tray or stirring the chickpeas every 10 minutes to ensure even cooking.
- Keep an eye on them from the 25-minute mark. They should be golden brown and crispy on the outside. 6. Once they are done, remove from the oven and allow the chickpeas to cool for about 5-10 minutes. They’ll crisp up even more as they cool.
- If you'd like to add more spices or seasoning, do it immediately after removing from the oven while they are still hot. These chickpeas go great in the curry or sprinkled on top of soups and salads.
Nutrition
Serving: 1person | Calories: 525kcal | Carbohydrates: 24g | Protein: 35g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 773mg | Potassium: 1076mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1012IU | Vitamin C: 72mg | Calcium: 74mg | Iron: 4mg
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