Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 45

This easy recipe tastes fabulous and is just as good for entertaining as it is for a mid-week supper.

Preparation time: 10 minutes

Cooking time: 4¼–5¼ hours

Serves 4

Sea salt and freshly ground black pepper

4 chicken legs, skin removed

1 tbsp olive oil

25g (1oz) butter

2 large onions, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp ground cinnamon

1 tsp ground ginger

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon (preferably unwaxed)

250g (9oz) couscous

4 tbsp roughly chopped fresh coriander leaves

Season the chicken legs with salt and pepper. Warm the olive oil and butter in a large frying pan. When hot, add the chicken legs and cook for about 5 minutes or until golden on both sides. Arrange the chicken in the slow cooker dish in a single layer and pour any cooking juices over the top. Scatter the diced onions in a layer over the chicken and add the garlic, spices and citrus zest.

Using a small, serrated knife, cut the top and bottom from the citrus fruit, then place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Holding the citrus fruit over a small bowl to catch any juice, slice between the thin membranes to release the segments. Do this with each orange and the lemon and add the segments to the chicken together with any juice. Cover with the lid and cook on low for 4–5 hours or until the chicken is tender and there is no pink meat.

Thirty minutes before you wish to eat, sprinkle the couscous over the top and cover again. Cook for 30 minutes or until the couscous is tender. Run a fork through the couscous to separate the grains, then spoon onto warm plates and top with the chicken and sauce. Sprinkle the coriander over and serve. Great with a dressed green salad.