- Dust the chicken with 1 teaspoon of the paprika. Spray a large frying pan with cooking oil and heat over medium–high heat. Working in batches if necessary, cook the chicken thighs for 3–4 minutes until browned all over. Remove and set aside.
- Reduce the heat to medium and add the olive oil, leek, fennel seeds and sage. Cook for 5–6 minutes until the leek begins to soften. Add the garlic and cook for 2 minutes, then transfer this mixture to the slow-cooker, along with the potato, lemon zest, chicken stock and the remaining paprika. Season to taste with salt and pepper and stir to combine. Place the browned chicken pieces on top, then cover and cook on low for 4–4½ hours until the chicken is tender and the potato is cooked.
- Meanwhile, for the salad, spray a chargrill pan with cooking oil and heat over medium–high heat. Cook the squash and zucchini for 5–6 minutes, turning regularly, until tender. Place in a large bowl, along with the feta, capers and lemon juice. Season to taste with salt and pepper and toss to combine.
- To serve, divide the leek and potato among four plates and top with the chicken. Spoon over some sauce and serve with the squash and feta salad
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.