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...
Based on 4 servings, adjust as needed.
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 2 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 low fat 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 4 hours. If you would like the sauce to be thicker, stir in the cornflour paste (1 tbsp, mixed with 1 tbsp water if cooking for 4).
Garnish with the extra Parmesan and parsley and serve. I love this with some steamed green beans on the side.