Give your chicken an exotic blend of flavours with this tasty recipe from Phil Vickery. Cook in your slow cooker for a deeper flavour
- 2 tbsp vegetable oil
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 small Ramiro peppers, finely sliced
- 1 beef tomatoes, roughly chopped
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 3 tbsp malt vinegar
- 3 tbsp tomato ketchup
- a couple pinches of castor sugar
- 3 tbsp water
- 1 tbsp Worcester sauce
- fillets, no skin or bones
- 2 tbsp arrowroot
- salt and freshly ground black pepper
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.
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.
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.
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.
Serve with lightly cooked broccoli and a baked potato.