We all know how much I love the slow cooker and here’s another great one for you. It has a good 6 hour cooking time, so great to put on a lunch time and then head out for the afternoon knowing when you get back… dinner is on the table! It’s also a great use for the those dates that are left over after making the cacao balls.  This recipe came from Womens Weekly Slow Cooking Recipe Book

Ingredients (serves 2)
4 x skinless chicken thigh cutlets
1 tbsp plain flour
1 tablespoon olive oil
1 medium brown onion cut into wedges
2 cloves of garlic chopped finely
1/2 fresh red chilli sliced thinly
1 tsp each of ground cumin and cinnamon
2 tbsp of honey
1 cup (250ml) chicken stock
200g canned chickpeas rinsed and drained
1.5 small courgettes sliced thickly
3 fresh dates halved and seeded
1 tbsp lemon juice
chopped coriander

Cooking Instructions

  1. Toss the chicken in the flour to coat and shake off excess. Heat the oil in a large pan and cook the chicken until browned. Remove from the pan
  2. Heat a little more oil in the pan and cook the onion until it softens. Add the garlic, chilli, spices and cook for a couple of minutes stirring. Then stir in the honey
  3. Place Chicken in the slow cooker and top with the sauce. Pour stock over chicken and cook for 5 hours.
  4. After 5 hours add chickpeas, courgettes and dates around the outside of the slow cooker pot. Cover and cook for a further 1 hour