- 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
Preparation: 15 minutes chopping and pre-cooking
Cooking time: 2-3 hours on high + 10 minutes at the end
- Heat the oil in the slow cooker, on the hob. Add the cumin and cook for 2 minutes to release the aroma.
- Trow in the onion` garlic and pepper and cook for another 5 minutes, to soften a bit.
- Add the rest of the ingredients up to the chicken, stir well and bring to a simmer.
- Season well, place the thighs on top spooning over the little of the sauce.
- Remove from the hob and cook for 2-3 hours on high setting.
- 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.
- 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…
- Preheat the oven to 200C.
- 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.
- 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.
- Serve split open with butter.