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Sergio Perera

Slow-cooked Moroccan Chicken

Sergio Perera
PREP 15 MIN
COOK 3 HRS

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

250g skinless chicken thighs roughly chopped

12 tin of chickpeas (400g tin) drained & rinsed

14 cup (45g) white quinoa (or other colour) rinsed

12 onion chopped

1 garlic clove finely minced

75g sweet potatoes, orange diced

34 cup (188ml) chicken stock

12 tin of diced tomatoes (400g tin)

1 tbs white wine vinegar

12 tbs tomato paste

18 cup (22 12g) sultanas

1 tsp ground cumin

1 tsp ground cinnamon

salt & pepper, to taste

14 bunch of fresh coriander (80g bunch) chopped, plus extra to serve

Methodbased on 4 servings
1

Combine all ingredients in the slow cooker and cook on high for 3-4 hours (or on low for 6-8 hours) or until chicken is cooked and sauce has thickened.

2

Check seasoning and divide between bowls. Scatter over reserved coriander leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1885 kJ / 450 cals

Protein

34.1 g

Fat

14.5 g

Sat. Fat

3.7 g

Carbs

40.3 g

Sugar

16.9 g

Fiber

9.6 g

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