About this recipe:A deliciously easy slow cooker meal. The fresh peaches and dried apricots add a fruity element and the slivered almonds are a lovely finishing touch. Serve with couscous or rice.
450g skinless, boneless chicken breast fillets - cut into 5cm pieces
4 cloves garlic, chopped
1 large onion, chopped
2 (400g) tins diced tomatoes
3 fresh peaches - peeled, pitted and sliced
1 (400g) tin chickpeas, drained
130g chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
475ml chicken stock
1 tablespoon cornflour
1 tablespoon water
3 tablespoons chopped fresh coriander
30g slivered almonds, toasted
Method Prep:15min › Cook:5hr › Ready in:5hr15min
Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, chickpeas , dried apricots, cumin, ginger, cinnamon, coriander and cayenne pepper. Pour in the chicken stock. Cook on Low for 5 hours.
Remove the chicken and keep warm. Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh coriander and almonds before serving.
Dissapointed - the dish was quite tasty but the chicken was overcooked which ruined it for me and my partner. I made sure the slow cooker was on low but 5 hours is too long for chicken breasts. It would be better to use chicken thighs. - 04 Jan 2016