Moroccan Chicken And Barley Stew

• porcje: 4

Składniki

2 tablespoons olive oil

4 chicken thigh cutlets (800g),

skin removed

1 large onion (200g), chopped coarsely 2 medium carrots (240g), chopped coarsely

6 cloves garlic, peeled

2 tablespoons moroccan seasoning

400g (12/2oz) can diced tomatoes

1⁄2 cup (65g) pearl barley

1⁄2 cup (85g) sultanas

1⁄2 cup (90g) pitted green sicilian olives

2 tablespoons fresh coriander

(cilantro) leaves

Wskazówki

1 Heat oil in a frying pan over high heat. Cook chicken until browne all over; remove from pan.

2 Add onion, carrot and garlic to same pan; cook over medium heat for 5 minutes. Add seasoning; cook for 1 minute. Transfer onion mixture to a 6-litre (24-cup) slow cooker. Add chicken, tomatoes and 11⁄2 cups (375ml) water; stir to combine. Cook, covered, on low for 5 hours.

3 Add barley and sultanas to cooker. Cook, covered, for a further 1 hour. Stir in olives.

4 Serve stew topped with coriander leaves.

SLOW COOKER

serving suggestion Serve with Char-grilled Broccolini &

note Suitable to freeze at the end of step 3.