Slow Cooked Chicken Marakesh

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

• 30ml oil
• 1 onion sliced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cubed
• 2 x 400g tin drained, rinsed chickpeas
• 600g boneless skinless chicken breast cubed
• 7,5ml ground cumin
• 7,5ml ground turmeric
• 7,5ml ground coriander
• 10ml coarse ground black pepper
• 15ml salt
• 2 x 400g tin chopped tomatoes
• 90ml chopped coriander

DIRECTIONS

1. In a medium sized pot, heat the oil and lightly fry the onion and garlic.
2. Add the cumin, coriander, turmeric and chicken and fry for 2 minutes.
3. Add all the remaining ingredients and bring to the boil.
4. Place the lid on the pot, turn down the heat and simmer for 10 minutes.
5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
6. Remove from the Wonderbag and serve with basmati rice or flat bread.