Preparation time is 20minutes
Cook time is 8minutes
Total time is 28minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
12 Ingredients
Number of servings
4
- 4 large carrots
- 1 medium brown onion
- 2tablespoons flat leaf parsley
- 1 potato
- 1teaspoons garlic powder
- 1teaspoons smoked paprika
- 1 lemon, cut into wedges
- 1teaspoons black pepper
- 2tablespoons olive oil
- 8 chicken thighs
- 1teaspoons sea salt
- 1/4 cup harissa paste
Nutrition per serving
1520kJ / 362Cal
1520 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
31.8grams
Fat
17.3grams
Carbs
21.6grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 12
Peel onion, and cut vertically into 8 wedges, keeping root end intact to hold wedges together.
Step 2 of 12
Combine harissa and 1 tablespoon oil in a 5-6 quart slow cooker.
Step 3 of 12
Add potatoes, carrots, and onion; toss gently to coat.
Step 4 of 12
Combine garlic powder, paprika, pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle mixture evenly over meaty side of chicken thighs.
Step 5 of 12
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to skillet; swirl to coat.
Step 6 of 12
Add chicken thighs, meaty side down. Cook until well browned on one side, 5-6 minutes.
Step 7 of 12
Arrange chicken thighs over vegetables in slow cooker, browned side up. Cover, and cook on low for 8 hours.
Step 8 of 12
Remove chicken from slow cooker, and sprinkle vegetables with remaining 3/4 teaspoon salt.
Step 9 of 12
Divide vegetables evenly among 4 bowls; top evenly with chicken. Spoon juices over chicken and vegetables.
Step 10 of 12
Serve with lemon wedges and garnish with parsley if desired.
Step 11 of 12
Tightly roll wrap and place toothpicks along wrap to keep together.
Step 12 of 12
Cut into bite size pieces and enjoy!
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