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Slow cooker spiced chicken thighs and cauliflower stew

1

Open a Bakewell slow cooker liner and place inside the slow cooker dish.

2

Ensure the liner covers the bottom and sides of the dish and pull the top of the liner over the rim of the dish.

3

In a pan heat a tablespoon of oil, two cloves of crushed garlic, one chopped onion, one tablespoon of curry powder, salt and pepper.

4

Stirring together add the heated mixture to the slow cooker adding 300g of double cream, 400mls of chicken broth and 4 chicken thighs.

5

Cook on a high heat for 3 hours.

6

Add to the slow cooker frozen cauliflower florets, coriander leaves and two limes cut into wedges. Cook on high for a further 3 hours.

7

When time is up serve into bowls directly from the slow cooker. Garnish with coriander leaves and enjoy 🙂

8

Afterwards, remove the liner and throw away. No messy slow cooker to clean!

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