MOROCCAN CHICKEN & BARLEY STEW

prep + cook time

6 hours 20 minutes serves 4

2 tbsp olive oil

4 chicken thigh cutlets (800g), skin removed

1 large onion (200g), chopped

2 medium carrots (240g), chopped

6 cloves garlic, peeled

2 tbsp moroccan seasoning

400g can diced tomatoes

1/3 cup (65g) pearl barley

½ cup (85g) sultanas

½ cup (90g) pitted green sicilian olives

2 tbsp coriander leaves keep Suitable to freeze at the end of step 3.

1 Heat olive oil in a frying pan over high heat. Cook chicken, turning, until browned; remove from pan.

2 Add onion, carrot and garlic to same pan; cook over medium heat for 5 minutes. Add seasoning; cook for 1 minute. Transfer the onion mixture to a 6-litre (24-cup) slow cooker. Add chicken, canned tomatoes and 1½ cups (375ml) water; stir until mixed well.

3 Cook the stew, covered, on low for 5 hours. Quickly add barley and sultanas to stew. Cook, covered, for a further 1 hour. Remove lid, stir in the olives.

4 Serve stew topped with coriander.