Honey and Garlic Chicken Stew

Ingredients

• 1 Free range chicken, chopped in main parts
  
• 1/4 cup Olive oil
  
• 3 tablespoons Honey
  
• 2 teaspoons Ground cumin
  
• 2 teaspoons Ground turmeric
  
• 2 tablespoons Ground cinnamon
  
• 12 garlic cloves, chopped or grated
  
• 2 tablespoons sea salt
  
• 1 chilli, chopped
  
• 2 red onions, quartered
  
• 10 red small potatoes, halved
  
• 1 cup raisins
  
• 1 cup dried prunes
  
• water
  

Directions

1. Mix all the spicies into the olive oil. Place chopped chicken and cut vegetables into a big bowl and massage with a marinate. Keep in a fridge covered for 24-48 hours.
2. Once ready to cook, remove from the fridge, stir once again, transfer to the slow cooker, cover with water and cook on a low heat for 6 hours.
3. Serve with Basmati rice or bulgur.