4 chicken legs
4 chicken thighs
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large sweet potato cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with the sweet potato, stock, sugar and vinegar. Bring to a simmer, then transfer to the slow cooker and cook for 5 hours.