4 chicken marylands, about 1.2 – 1.5 kgs OR 8 chicken pieces such as drumsticks OR 1 whole size 15 chicken cut into 8 pieces
1-2 tbsp plain flour
sea salt and black pepper
2 tbsp oil
2 onions, diced
2 cloves garlic, finely diced
1 tsp sumac (optional)
1 tbsp coriander seeds
500ml chicken stock or water
2-3 sprigs thyme leaves
3 lemons
Place flour, salt and pepper in a plastic bag and add chicken pieces. Shake the bag to coat the meat.
Heat oil in a large high-sided fry pan and brown the chicken pieces on both sides for 2-3 minutes in batches. Transfer chicken to the crockpot of a slow cooker or a large casserole dish as they are browned.
Add onions, garlic and coriander seeds to the oil and sauté for 3 minutes or until the onions start to soften. Transfer to casserole or crockpot.
Add stock or water to crockpot plus thyme leaves, sumac and the juice of two lemons. Slice the third lemon into thin slices and add to the casserole.
Cook on LOW for 5 hours or HIGH for 4 hours.
(thanks to Sandra at The $120 Food Challenge)
I have no idea what
sumac is, so it's not going to be in my dish. Also, I only have dried Thyme.
You could use an oven :put into
covered casserole in a preheated 160°C oven and cook for 2 hours.
