This is the first Slow Cooker meal, and is adapted from Slow Cooking
by Anthony Worrall Thompson. In all honesty, it could do with some real kick, so I would add dried chillis next time, and possibly a scotch bonnet if I can find them. The meat was beautifully tender.
- 3 red chillis
- 1 bunch spring onions
- 2 tsp clear honey
- 1 tbsp vegetable oil
- 1 clove garlic
- 1 inch piece of ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 4 chicken thighs, skin on
- 1 onion
- 1 tbsp flour
- 1 tbsp tomato puree
- 300ml chicken stock
- In a blender, whizz together the chillis, spring onions, honey, oil, garlic, ginger, cinnamon and nutmeg to form a paste.
- Slash the chicken thighs three times across the skin. Brown them in a large frying pan, skin side down first.
- Place the chicken in the slow cooker pot and cover with the chilli paste. You can leave this to marinate for a while – up to overnight in the fridge.
- You will have lots of oil left in the frying pan from the chicken. Slice the onion finely and cook it gently in the frying pan until golden brown.
- Add the flour to the onions and stir well. Stir in the tomato puree. Add the chicken stock to form a sauce.
- Pour the sauce over the marinaded chicken.
- Cook for 6-8 hours on Low. Serve with rice and salad.