The pungent spices and yellow/orange colours are fantastic for the late summer season and this is a lovely warming meal to make for when perhaps the weather has cooled down a little – as we know in the UK, every day in August isn’t necessarily a hot one!
Ingredients (Serves 8)
• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs cut into 2.5cm pieces
• 1 can of chickpeas
• 1 aubergine, cut into 2.5cm cubes
• 2 large onions, thinly sliced
• 2 sweet potatoes cubed
• 4 large carrots, thinly sliced
• 60g pitted olives
• 65g chopped dried apricots
• 500ml chicken stock or bone broth
• 2 tablespoons tomato puree
• 2 tablespoons lemon juice
• 2 tablespoons tapioca starch or chestnut flour
• 3 cloves garlic, chopped finely
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon ground black pepper
• Sea salt to taste
• 1 handful of fresh coriander, chopped and flaked almonds to garnish
Heat olive oil in a frying pan over medium-high heat. Place the garlic, chicken pieces and aubergine in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the pan from the heat.
Place the browned chicken and aubergine in a slow cooker or a large heavy saucepan (such as a Le Creuset). Layer the onion, chickpeas, carrots, potatoes, olives and apricots over the chicken.
Whisk together the chicken stock, tomato puree, lemon juice, tapioca starch/chestnut flour, cumin, ginger, cinnamon and ground black pepper in a bowl. Pour the stock mixture into the slow cooker or saucepan with the chicken and vegetables.
With the slow cooker, cook on High setting for 5 hours, or on Low setting for 8 hours. In the saucepan, simmer on a low heat covered for 4-5 hours with frequent stirrings
Sprinkle with fresh coriander and enjoy served warm with flatbreads, quinoa or couscous and a fresh green salad!