I’m pretty sure this could be tweaked to turn it into a slow cooker dish but the original recipe below is simple enough to cook and is ready within 25 minutes
First thing is to get your brown rice on, now I have to admit, I’m not much of a brown rice fan but someone suggested cooking it in chicken stock rather than plain water and actually it’s pretty good! So cook this according to packet instructions but sub water for stock
Next, dice 5 chicken thighs and marinate in the juice of 1/2 lemon, 1 teaspoon of paprika, 1 teaspoon of cumin seeds, 1 tablespoon of olive oil one clove of crushed garlic then season with salt and pepper. Leave for 5 minutes then pan fry with the marinade for a couple of minutes on a high heat until sealed, add the juice of the remaining half of the lemon and 2 tablespoons of honey a splash of water and stir and cook for a couple of minutes. Turn the heat down and simmer until cooked, if the sauce starts to dry up, add a little water but not too much as you still want the sauce to have a degree thickness to it.
Serve with the rice and some greens.