Slow cooker Morocccan chicken tangia with aubergine salad

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken tangia

  • 1 whole chicken, jointed and skin removed
  • 2 onions, diced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp white pepper
  • 1 tsp ground turmeric
  • 4 preserved lemons
  • 50ml/2fl oz olive oil
  • 12 garlic cloves, peeled and smashed
  • large pinch saffron
  • salt and freshly ground black pepper
  • 2 tbsp sesame seeds, to serve
  • 1 tbsp chopped fresh coriander, to serve

For the aubergine salad

  • 150g/5½oz Greek-style yoghurt
  • 1 tbsp tahini
  • 2 garlic cloves, minced
  • 1 lemon, juice only
  • 2 aubergines
  • pinch salt
  • 1 tsp olive oil
  • 2 tbsp pomegranate seeds
  • 2 tbsp pine nuts, toasted
  • 1 tbsp fresh mint, chopped
  • 2 tsp sumac
  • 2 tbsp pomegranate molasses

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