• A pack of organic chicken legs/thighs (approx. 6 pieces)
  • 2 tsp olive oil
  • 2 cloves of garlic, crushed
  • 1 onion chopped
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp caraway seeds
  • 1 tsp mild chilli powder
  • 2 bay leaves
  • 1 red pepper, chopped
  • 250g brown rice
  • 400g tin of chickpeas
  • 800ml chicken stock
  • Handful of raisins
  • Optional: flaked almonds for serving



  1. Heat 1 tsp of olive oil in large frying pan and brown the chicken pieces.
  2. Add the coriander, chilli, turmeric and caraway seeds coating the chicken.
  3. Put the chicken in to the slow cooker.
  4. Add the rest of the oil to the frying pan and add the garlic, onion and red pepper.
  5. Cook until soft before adding the rice. Coat the rice and then transfer to the slow cooker. Add the stock, chickpeas, raisins and bay leaves.
  6. Stir and then put the lid on the slow cooker. Turn heat setting to low and cook for 4-5 hours. The rice will absorb the liquid and you will be left with a fluffy pilaf. Serve with side salad or extra vegetables or simply on its own.

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