Slow Cooker Harissa Chicken
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1kg chicken breast
- 40 g harissa paste
- 20 g garlic, crushed
- 1 tbsp honey
- 20 ml lemon juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 200ml chicken stock
- 30g cornflour
- 40 g tomato puree
- 1 tsp salt
- 40 ml Greek yoghurt (to stir in at the end)
Method
- Chuck everything except the Greek yoghurt into the slow cooker. No need for faffโjust throw it in and stir.
- Set it to HIGH for 2 hours or LOW for 4 hours. Then go and live your life.
- Come back to the smell of spicy, slow-cooked perfection. Give it a stir and check that the chicken is fork-tender.
- Stir in the Greek yoghurt at the end for a creamy finish and shred with two forks or serve the chicken breasts whole.
- Serve with rice, couscous, flatbreads, or just a big spoon.
- Devour. Try not to burn your mouth because youโre too impatient to wait.