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Preparation time
15 minutes
Total time:
4 hours 15 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 whole chicken cut into 8 pieces
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1 onion, chopped
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2 cloves of garlic
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10 mL (2 tsp.) curry powder
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5 mL (1 tsp.) ground cinnamon
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5 mL (1 tsp.) turmeric
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2 mL (1/4 tsp.) cayenne pepper
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3 carrots, peeled and sliced
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1/2 cauliflower, cut into florets
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3 potatoes, cubed
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15 mL (1 tbsp.) maple syrup
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500 mL (2 cups) tomato sauce
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250 mL (1 cup) chicken broth
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1 can of 540 ml chick peas
Toppings
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8–12 pitted dates, halved
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30 mL (2 tbsp.) chopped fresh parsley
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Directions
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In a non-stick skillet, heat half the oil. Sear and brown chicken pieces on both sides. Season with salt and pepper and set aside in a slow cooker.
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In the same skillet, heat remaining oil. Sweat onion and garlic for 1 minute. Add curry powder, cinnamon, turmeric and cayenne pepper. Combine. Cook for 1 minute to bring out all the flavours of the spices. Pour mixture over chicken pieces in the slow cooker.
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Add vegetables and remaining ingredients. Combine. Season with salt and pepper and cover.
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Cook on high for 4 hours.
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Gently stir in dates and parsley.
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Serve topped with pistachios.
Chef’s secret
- For a delicious stew, refrain from adding too much liquid (broth or water). By cooking slowly at a low heat, the meat and vegetables release their juices into the sauce, so it’s best to add only a little liquid for a thicker and creamier sauce.
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