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Persian Chicken

This is a very easy to make spiced chicken dish with a hint of the Middle East. For a little change you add some chopped dried apricots and raisins.
I prepared this in my thermal cooker before going out this evening and when we returned we had only to add some hot water to the couscous wait for a few minutes and the meal was ready to eat.
Persian Chicken is the ideal meal when friends come round.
Serves 6
• 12 chicken thighs, skinned
• 4 tbsp plain flour
• 2 tsp turmeric
• 2 tsp paprika
• 3 tbsp olive oil
• 2 medium onions, sliced
• 3 garlic cloves, chopped
• 4 cloves
• 3 cm piece fresh ginger, finely chopped
• 1 litre hot chicken stock
• 250 g young spinach leaves
• 1 tsp salt
• ½ tsp fresh ground pepper
• couscous
1. After skinning the chicken slash it 3 or 4 times.
2. Mix the flour, turmeric and paprika in a shallow bowl.
3. Coat the chicken pieces with the spiced flour.
4. Heat the olive oil in the inner pot and add the chicken in batches. Cook until browned then remove onto a plate.
5. Add the onions and garlic. Cook until the onions start to colour.
6. Stir in any spiced flour that is left and cook for 1 minute.
7. Add the cloves and ginger.
8. Put the chicken thighs back into the inner pot.
9. Add the stock, salt and pepper. Bring to the boil.
10. Turn down the heat and simmer for 5 minutes with the lid on.
11. Add the spinach replace the lid and turn off the heat.
12. Place the inner pot into the insulated outer container and shut the lid.
13. Leave to thermal cook without power for a minimum of 2 hours.
14. Serve with couscous and some salad leaves.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.