• 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 red pepper, finely sliced
  • 1 big tomato, roughly chopped
  • 1 tbsp mustard
  • 2 tsp paprika
  • 3 tbsp malt vinegar
  • 3 tbsp tomato ketchup
  • 3 tbsp water
  • 1 tbsp Worcester sauce
  • 8 chicken thighs, boneless, skinless
  • 2 tbsp arrowroot
  • salt and pepper
  • broccoli/spinach and baked potatoes, to serve


Portion: 4
Preparation: 15 minutes chopping and pre-cooking
Cooking time: 2-3 hours on high + 10 minutes at the end

  1. Heat the oil in the slow cooker, on the hob. Add the cumin and cook for 2 minutes to release the aroma.
  2. Trow in the onion` garlic and pepper and cook for another 5 minutes, to soften a bit.
  3. Add the rest of the ingredients up to the chicken, stir well and bring to a simmer.
  4. Season well, place the thighs on top spooning over the little of the sauce.
  5. Remove from the hob and cook for 2-3 hours on high setting.
  6. Once cooked, stir the chicken into the sauce. Mix the arrowroot with little cold water to make a paste then stir into the sauce. Cook for another 10 minutes to thicken.
  7. Serve with boiled/steamed broccoli or spinach and baked potato.

Based on a recipe found in Phil Vickery’s Saute Slow Cooker cook book.

For the baked potatoes…

  1. Preheat the oven to 200C.
  2. Wash the potatoes, dry them and prick several times with a fork, then rub over some olive oil and sprinkle over a little sea salt.
  3. Place the potatoes directly on the shelf in the oven and bake for 1-1½ hours, depending on their size. When cooked, they  should be golden-brown and crisp on the outside.
  4. Serve split open with butter.
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