8 boneless, skinless chicken thighs
1 onion, finely chopped
1 garlic clove, peeled and finely chopped
3 tbsps honey or agave syrup
1 tin chickpeas, drained
16 dried apricots (optional)
600ml passata or 2 tins chopped tomatoes
1 tsp ground corriander
1 tsp ground cumin
1 tsp cinnamon powder
1 tsp ground ginger
1 tsp turmeric
1/2 tsp cayenne pepper
Salt and Pepper
Add all the ingredients to the slow cooker and cook on low for up to 8 hours or on high for 4 hours.
- Add two large chopped carrots and an extra tin of chickpeas if you’re looking for a one pot wonder!
- Serve the chicken with couscous and a portion of green vegetables.