Persian Chicken

Serves 4
Cooking time - 8 1/4 to 9 1/4 hours

4 chicken drumsticks, skinned
4 chicken thighs, skinned
2tbsp plain flour
1tsp turmeric
1tsp paprika
2tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cloves
1 inch piece root ginger, finely chopped
3/4 pint chicken stock
4oz young spinach, well washed
salt and pepper
couscous to serve

Preheat the slow cooker.  Slash each piece of chicken 2 or 3 times with a small sharp knife.  Mix the flour, turmeric and paprika on a plate then use to thinly coat the chicken.
Heat the oil in a frying pan, add the chicken and cook until browned on both sides.  Transfer to a plate.  Add the onion and garlic, if using, to the pan and fry, stirring, for 5 mins until lightly browned.
Stir in any remaining spiced flour.  Add the cloves, ginger, stock and salt and pepper to taste and bring to the boil, stirring.
Pack the chicken joints into the slow cooker pot then pour in the onion mixture.  Cover with the lid and cook on low for 8-9 hours until the chicken is tender.  Add the spinach and cook for 15 mins more, then serve the chicken on a bed of couscous.