Ingredients:

12 boneless chicken thighs

1 lemon, zest and juice

6 garlic cloves, crushed

35 g. fresh ginger, finely grated

½ tsp ground turmeric

1 ½ tsp. paprika

3 tsp ground cumin

¼ tsp. cinnamon

1 tsp. chili flakes

1 tsp. ground coriander

100 ml. olive oil (to cover 12 chicken tights)

30 g. bunch coriander, chopped well

1 red onion, thinly sliced

½ cucumber, thinly sliced

20 g. chopped coriander

1 tsp. ground coriander

1 lemon, zest only

4 tsp. white wine vinegar

1 tbsp. olive oil

Greek Yoghurt

Directions:

1. To marinade the chicken, put the lemon juice, garlic and ginger in a large bowl.

2. Add the spices to the lemon mix, and then add the olive oil, coriander and the chicken.

3. Mix well to cover and leave for at least 2 hours, preferably overnight to marinade.

4. When ready to cook, add the marinated chicken to the crock pot, cover and cook for 3 hours on High or 5-6 hours on Low.

5. When ready to serve, remove the chicken from the marinade and set aside. Make the "salsa" and prepare your chosen salad.

6. Put drained chicken onto a pan on a hot, add a little of the cooking marinade. Brown the chicken pieces for 2 minutes each side.

7. Why not serve with tortilla wraps, flat breads, Houmous, baby spinach leaves, yoghurt and some hot sauce.

Bon Appetit!