A modern take, on a mid-week classic
Prep Time
15 mins
Cook Time
6 hrs
Ingredients
(must be available to buy in-store and online)Â
- 2 tsp Community Co Olive Oil
- 1 kg Skinless & Boneless Chicken Thigh
- Pinch of Salt and Pepper (try our Community Co Salt and Pepper Grinders)
- 1 ¼ cup Chicken Stock
- Juice and Zest of 1 Lemon
- 2 tbsp Wholegrain Mustard
- 2 tbsp Minced Garlic
- 1 tsp Dried Thyme
- 1/3 cup Flat Leaf Parsley (coarsely chopped)
- 1 large red onion (diced)
- 1 cup Community Co Dried Apricots (halved)
How to make
- Heat olive oil in a large pan, season chicken thighs and brown turning only once (approx. 6 minutes)
- Combine stock, lemon zest and juice, garlic, wholegrain mustard, and thyme in slow cooker and stir to combine.
- Add chicken thigh and cover with onion and dried apricots.
- Cook on high setting for 3-4 hours.
- Stir through flat leaf parsley before serving.
- Serving suggestion: serve over white or brown rice, or cous cous.
