Slow-cooked chicken in a luscious eggplant sauce

Slow cookers don’t just take a little hassle out of winter, they are a handy kitchen helper any time of the year. Eleanor Ozich has been experimenting with her Breville Searing Slow Cooker and is sharing a recipe for slow-cooked chicken that is perfect for spring, with eggplant and preserved lemon melting down to produce a rich, silky sauce. The Breville cooker allows you to sear ingredients first for maximum flavour before slow cooking to perfection while you get on with your day.

Ingredients

4 Tbsp	Extra virgin olive oil
2	Onions, finely diced
1 kg	Chicken drumstick, free-range (Main)
2	Eggplants, sliced in to 2cm thick pieces (Main)
1 can	Diced tomato
1 cup	Chicken stock, good quality
1 Tbsp	Preserved lemon, finely sliced
2 cans	Butter beans, drained and rinsed
1 pinch	Chilli flakes, and chopped Italian parsley, optional to serve

Directions

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 minutes until lightly golden.
2. 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.
3. 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.