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plate full of chicken, potatoes and green beans
February 2023
Reading time 1 Minute

I LOVE the combination of potatoes and garlic. Add some Cajun-spiced chicken thighs and a buttery Parmesan sauce and I'm in heaven with every bite

The thought of the chicken falling off the bone into those garlicky juices is making me salivate as I'm writing...
  • 8–10 chicken thighs
  • 1 tbsp Cajun seasoning
  • 500g baby potatoes, cut into small cubes (skin left on)
  • 70g Parmesan cheese, grated, plus extra to garnish
  • 6 garlic cloves, crushed
  • 150g low-fat butter
  • 2 sprigs of fresh rosemary
  • 1 tsp dried oregano
  • handful of fresh parsley, plus extra to garnish
  • 1 slice of lemon
  • 1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)
  • salt and pepper, to taste

Season the chicken thighs with salt, pepper and the Cajun seasoning. Heat a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for about two minutes, until browned all over.

Place the potatoes in the slow cooker and sprinkle with salt, pepper, half of the Parmesan and the garlic. Dot with the butter, add the rosemary sprigs and arrange the chicken thighs on top. Sprinkle with the remaining Parmesan, the oregano and parsley. Throw in a slice of lemon and cook on high for four hours. If you would like the sauce to be thicker, stir in the cornflour paste. Garnish with the extra Parmesan and parsley and serve. I love this with some steamed green beans on the side.

book cover

Extracted from Bored of Lunch: The Healthy Slow Cooker Book by Nathan Anthony (Ebury Press, £18.99) Photography by Clare Wilkinson

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