1 large onion, quartered
3 garlic cloves, halved
3.5 cm (12 inch) piece of fresh root ginger, peeled and sliced
15 g (2 oz) fresh coriander
8 small skinless chicken drumsticks, 875 g (14 lb) in total
low-calorie cooking oil spray
5 cm (2 inch) cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons black peppercorns, roughly crushed
juice of ½ lemon
350 ml (12 fl oz) chicken stock
150 g (5 oz) baby spinach, rinsed and drained


1.Preheat the slow cooker if necessary. Place the onion, garlic, ginger and coriander in a food processor and blitz until very finely chopped.
2.Slash each chicken drumstick 2 or 3 times with a sharp knife. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
3.Add the chicken and cook for 4-5 minutes, turning, until browned all over.
4.Transfer the drumsticks to the slow cooker pot, packing them in tightly together.
5.Add the chopped onion mixture to the frying pan and cook for 2 minutes until just softened.
6.Stir in the cinnamon, cumin, turmeric and crushed peppercorns, then add the lemon juice and stock. Season to taste and bring to the boil, stirring.
7.Pour the hot stock over the chicken, cover and cook on low for 7-8 hours until the chicken is cooked through and beginning to shrink on the bones.
8.Stir the sauce, add the spinach, cover with the lid again and cook on high for 15-30 minutes until the spinach has wilted. Spoon into shallow bowls and serve.
9.FOR INDIAN CHICKEN & CHICKPEA CURRY, follow the recipe above, using just 4 chicken drumsticks and adding 4 teaspoon chilli powder instead of the crushed black peppercorns.
10.Place the browned drumsticks in the slow cooker pot with a 400 g (13 oz) can chickpeas, drained, then pour over the hot stock and cook as above.

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