OK - this is supposed to serve 4
4 chick drumsticks + 4 chicken thighs, all skinned
2 tbs plain flour
1 tsp turmeric
1 tsp paprika
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cloves
2.5cm fresh root ginger finely chopped
450ml chicken stock
125g young spinach, washed, large leaves torn
salt & pepper
couscous to serve
Preheat SC if necessary.
Slash each piece of chicken 2/3 times with sharp knife. Mix flour, turmeric and paprika on a plate and use to thinly coat chicken
heat oil in a frying pan and brown chicken on all sides. Transfer to a plate. Add onion and garlic to pan and fry for 5 mins until lightly browned
Stir in any remaining spiced flour. Add cloves, ginger, stock and S&P and bring to boil, stirring.
Pack chicken joints into SC pot and pour in onion mixture. Cover with lid and cook on low for 8-9 hours until chicken is tender. Add spinach and cook for 15 mins more, serve on a bed of couscous.
Hope it is good, let me know how you get on!