This recipe was taken from a slow cooker cookbook, name ?
Preparation time: 30 minutes
Cooking time: 8 hours
Slow cooker standard size
4 chicken drumsticks, skinned
4 chicken thighs, skinned
2 tablespoons all-purposed flour
1 teaspoon turmeric
1 teaspoon paprika
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
1-inch piece of gingerroot, finely chopped
1 3/4 cups chicken stock
4 oz. baby spinach, well washed, larger leaves torn into pieces
salt and pepper
couscous to serve - I used wheat couscous
1. Slash each piece of chicken 2 or 3 times with a small knife. Mix the flour, turmeric, and paprika on a plate, then use to thinly coat the chicken.
2. Heat the oil in a frying pan. Add the chicken, and cook until browned on both sides. Transfer to a plate. Add the onion and garlic, if using, to the pan and fry, stirring, for 5 minutes until lightly browned.
3. Stir in any remaining spiced flour. Add the cloves, ginger, stock, and salt and pepper to taste, and bring to a boil, stirring.
4. Pack the chicken joints into the slow cooker pot and pour in the onion mixture. Cover with the lid and cook for 8 hours until the chicken is tender. Add the spinach and cook for 15 minutes more, then serve the chicken on a bed of couscous.