Ingredients:

  • 1 kilo chicken thighs
  • 500g small red tomatoes
  • 2 cups bone broth (or chicken stock)
  • 1 large zucchini (mine weighed in at 650g!)
  • 1 red onion, sliced
  • 2 Tbsp. butter (omit for dairy-free)
  • Juice of one lemon
  • 4 garlic cloves, minced
  • 2 Tbsp. oil (I used macadamia oil)
  • 1 tsp. ground paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground oregano
  • 1 tsp. ground cumin
  • 1 tsp. ground curry powder
  • 2 tsp. ground turmeric
  • OPTIONAL ΒΌ cup olives
  • Pink salt and black pepper to taste
  • OPTIONAL – add some diced chillies, dried chilli flakes or chilli powder
  • Fresh coriander to garnish/serve

Method:

  1. Add everything to slow cooker or large pot on the stove.
  2. Cook on HIGH for 3-4 hours or LOW for 6-8 hours

NOTES:

  • You can use any type of meat, bones in or out, skin on or off.
  • I threw mine in (in no particular order) as I was able to stir it a couple of hours in. If you are making it and leaving it, make sure you combine all ingredients (other than meat) and pour it around the meat.
  • This can be baked in the oven as well.
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