Slow cooker Morocccan chicken tangia with aubergine salad
This Middle Eastern classic is prepared in a slow cooker and served with a aubergine salad flavoured with tahini and Greek-style yoghurt.
Ingredients
For the chicken tangia
- 1 whole chicken, jointed and skin removed
- 2 onions, diced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp white pepper
- 1 tsp ground turmeric
- 4 preserved lemons
- 50ml/2fl oz olive oil
- 12 garlic cloves, peeled and smashed
- large pinch saffron
- salt and freshly ground black pepper
- 2 tbsp sesame seeds, to serve
- 1 tbsp chopped fresh coriander, to serve
For the aubergine salad
- 150g/5½oz Greek-style yoghurt
- 1 tbsp tahini
- 2 garlic cloves, minced
- 1 lemon, juice only
- 2 aubergines
- pinch salt
- 1 tsp olive oil
- 2 tbsp pomegranate seeds
- 2 tbsp pine nuts, toasted
- 1 tbsp fresh mint, chopped
- 2 tsp sumac
- 2 tbsp pomegranate molasses
Method
To make the tangia, place the chicken in a large bowl. Add all of the other ingredients, pour in 500ml/18fl oz water and season with salt and pepper. Put into at low for around 4 hours. Once cooked, sprinkle over the sesame seeds and coriander.
To make the aubergine salad, mix the yoghurt, tahini, garlic and lemon juice together in a bowl. Char the aubergines all over on a gas hob until soft in the middle. Wrap up the aubergine in kitchen foil to steam and soften more. Remove most of the aubergine skin and chop the flesh well.
Mix the chopped aubergine with salt and olive oil. Spoon the yoghurt mixture onto a serving dish and top with the chopped aubergine. Scatter over the pomegranate seeds, pine nuts, mint and sumac and drizzle with the molasses.
Serve the tangia alongside the aubergine salad.