Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1 tsp chilli powder

  3. 1 tsp ground cumin

  4. 1 onion, finely chopped

  5. 3 cloves of garlic, finely chopped

  6. 2 small Ramiro peppers, finely sliced

  7. 1 beef tomatoes, roughly chopped

  8. 1 tbsp Dijon mustard

  9. 2 tsp smoked paprika

  10. 3 tbsp malt vinegar

  11. 3 tbsp tomato ketchup

  12. a couple pinches of castor sugar

  13. 3 tbsp water

  14. 1 tbsp Worcester sauce

  15. 8 chicken thighs fillets, no skin or bones

  16. 2 tbsp arrowroot

  17. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the heating base to High. Place the slow cooker stoneware on the hob and gently heat the vegetable oil. Add the chilli and cumin and cook for 2 minutes to release their aroma and flavour.

  2. Next add the onion, garlic and peppers and cook for a further 6 minutes to soften slightly. Add the tomato, mustard, paprika, vinegar, ketchup, sugar, water and Worcester sauce, stir well and bring to a gentle simmer.

  3. Season well, sit the chicken thighs on top and spoon over a little of the sauce. Cover with the lid, place in the heating base and cook for 2-3 hours on High, or until the chicken is tender and cooked through.

  4. Once cooked, stir the chicken thighs into the vegetables and sauce. Mix the arrowroot with a little water to make a paste then add to the chicken and stir through. Cook for another 10 minutes to thicken nicely.


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