Slow Cooked Peach & Mango Chicken

PRINT RECIPE

    Serves: 5

    TIP: if you don’t have a slow cooker, cover and bake in a regular oven for several hours in a low temperature oven.

    Recipe created for us by BrodieĀ The Hungry Babushka

    INGREDIENTS

    • 5 chicken thighs, skin on
    • 2 Tbsp crushed garlic
    • sea salt
    • freshly cracked black pepper
    • 5 Tbsp Barker's Peach & Mango Chutney
    • 1/2 cup chicken stock
    • 1 Tbsp cornflour
    • flat leaf parsley, to serve
    • mashed potato, to serve

    METHOD

    1. Add chicken thighs to slow cooker, add garlic, season and mix well. Arrange chicken thighs so that skin is facing upwards.
    2. Spoon 1 tablespoon of chutney on top of each thigh. Pour in chicken stock then cover and cook on low for 8 hours.
    3. When ready to serve, remove thighs. Whisk cornflower with 1 tablespoon of the liquid then add back to the sauce, whisking together over low heat until thickened.
    4. Serve thighs and sauce spooned over mashed potato, then garnish with parsley.
    BACK TO RECIPES
    VIEW ALL RECIPES

    Menu