It’s Autumn, break out the slow cooker! Chicken with warming spices and a sauce that gets soaked up by rice, couscous or a jacket potato and all ready for you when you come home. What could be better?

Serves 4

2 tsp sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
salt and ground black pepper

Low calorie Virgin olive oil cooking spray
8 skinless, boneless chicken thighs, trimmed of any fat

1 onion, halved and sliced thin
2 tablespoons water
4 medium garlic cloves, minced
2 bay leaves
Strip of lemon peel
500ml chicken
60g dried apricots, sliced

2 tbsp lemon juice
Chopped parsley or coriander

Mix the paprika, cumin, ginger, coriander and seasoning (about 1/4 tsp each) in a large bowl. Pat dry the chicken thighs with paper towels, then place in the bowl with the spices. Coat the chicken with the spices.

Spray a non-stick pan with cooking spray and heat over a medium heat. Add half of the chicken thighs and cook without moving, until lightly browned. Flip the chicken over and brown on the other side. Transfer to a plate and set aside. Repeat other half of the chicken thighs. Place chicken in a slow cooker/crockpot.

Add onion and water to the same non stick pan and return to medium high heat. Cook, scraping the browned bits from the bottom until the onion has softened and begins to brown. Place the onions in the slow cooker.

Add the minced garlic, bay leaves, lemon peel, apricots and chicken stock to the slow cooker. Cover and cook on low for 4-6 hours or high for 2-4 hours.

To serve, add lemon juice to dish and stir. Season with salt and pepper to taste. Serve with rice or couscous and a sprinkling of parsley or coriander on top.