Slow Cooker Pomegranate Turkey with Apricots and Chickpeas

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Sharp knife
• Chopping board

• 1 tablespoon vegetable oil
• 800 g boneless, skinless turkey thigh, cut into large chunks
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ¼ teaspoon ground cinnamon
• 400 g tin chopped tomatoes
• 200 ml unsweetened pomegranate juice
• 1 tablespoon red wine vinegar
• 1 tablespoon runny honey
• 250 ml chicken stock, made with 1 stock cube
• 120 g dried ready-to-eat apricots, halved
• 400 g tin chickpeas, drained and rinsed
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 15 g fresh parsley, roughly chopped
• 1 tablespoon pomegranate seeds, optional, to serve

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Heat the oil in a large frying pan over a medium-high heat. Brown the turkey pieces in batches for 2–3 minutes on each side, then transfer them to the slow cooker. The turkey does not need to be cooked through at this stage.