Slow-cooked chicken in a luscious eggplant sauce

Serves 6

4 Tbsp extra virgin olive oil

2 onions, finely diced

1 kg free-range chicken drumsticks 2 eggplants, sliced in to 2cm thick pieces 1 can diced tomatoes

1 cup good quality chicken stock

1 Tbsp preserved lemon, finely sliced

2 cans butter beans, drained and rinsed Chopped Italian parsley and a pinch of chilli

flakes, optional to serve

1

Add the oil and onions to the slow cooker and saute, using the sear setting, until lightly browned. Add the chicken and sear while turning every few 2 3 minutes until lightly golden.

Add the eggplant, tomatoes, chicken stock and preserved lemon then switch the slow cooker to high for 6 hours. In the last hour of cooking, stir in the butter beans to heat through.

Once ready, season to taste with sea salt flakes and freshly ground pepper. Serve the chicken spooned over polenta, quinoa, rice or sweet potato mash. Sprinkle with parsley, and chilli flakes if desired.

The Breville Searing Slow Cooker allows you to brown ingredients in the same pan as cooking to intensify the flavour of your dishes without the use of a stovetop. It also has steam and yoghurt-making settings for added functionality to take you through the seasons. RRP$249.95. Find out more at breville.co.nz