Serves 2-3 (Multiply as required)
4 skinless chicken thighs, halved * = available from www.pureblends.net
1 onion, finely chopped
2 tblspns sunflower oil
1 tspn ground ginger*
1 tblspn plain flour
425 ml beef stock
Grated rind of 1 lemon 2 tblspns lemon juice
1 tblspn palm sugar dissolved in hot water
Salt and pepper
Pureblends 1,2,3 Marinade Ingredients (Moroccan)
1 tspn sunflower oil
2 tspns Pureblends Moroccan Spice*
3 tspns water
Make Pureblends 1,2,3, Marinade by mixing ingredients into a paste. Add pinch of salt. Baste over chicken and allow to sit for 15 mins.
Heat oil in frying pan and add chicken pieces. Cook over medium heat, turning occasionally, until browned all over (5-6 mins). Transfer chicken into slow cooker.
Add onion to frying pan and fry until soft. Stir in ginger and flour and cook for 1 min. Add stock and bring to the boil. Simmer for 1 minute, stirring constantly. Add lemon juice, rind and palm sugar and stir.
Add sauce to slow cooker and cover chicken. Cook on low for 6 hours. Serve with rice or couscous and some steamed greens.
(Note: If you can’t get Palm Sugar, use the darkest sugar you can find, or treacle)