chicken stew (ethiopian style) slow cooker/crockpot

I made this in my slow cooker today and it is lush its from my slow cooker book! the chicken was falling off the bone and was soft and juicy! yummy! I served this with nan bread, u can serve it with rice too. i have got plenty left for another 2-3 days!!!


Ingredients

2tbs oil ( i used olive)
2 large onions, chopped
3 garlic cloves, chopped
fresh root ginger
175mls veg or chicken stock
250mls passata or a 400g can of tomatoes
5 cardamom pods
1/2tsp turmeric
large pinch of ground cinammon
3-4 cloves
large pinch of grated nutmeg
whole chicken or chicken thighs
4 hard boiled eggs (i didnt add eggs)
hot pepper to taste
fresh coriander to garnish

1. fry the onions in the oil with the garlic and ginger until onions are soft, abt 10 mins

2. add the stock and the passata/ tomatoes to the pan, bring to boil and simmer for another 10 minutes. stirring occassionaly until sauce has thickened.

3. transfer the mixture to the slow cooker and stir in the cardamom, turmeric, cinammon, cloves and nutmeg. arrange the chicken in the a single layer pushing them into the sauce

4. cover and cook on high for 3 hours. I cooked this on low for about 6-7hrs today and it turned out ok.

5. if adding eggs, remove shells from the eggs then prick the eggs a few times with a skewer add to sauce for 45 minutes (this is on high, so maybe double for low?) until chicken is cooked through.

6. season just before serving with coriander and paprika/ pepper!