This kid-friendly sticky honey chicken is cooked in the convenience of the slow cooker and only needs 5 ingredients -winner, winner!
- 8 (about 1.5kg) chicken thigh cutlets, skin on
- 60ml (1/4 cup) Capilano Dark & Bold Honey
- 60ml (1/4 cup) light soy sauce
- 60ml (1/4 cup) tomato sauce
- 3 garlic cloves, crushed
- Fresh coriander sprigs, to serve
- Steamed greens (such as baby bok choy and snow peas), to serve
- Steamed jasmine rice, to serve
Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden brown. Turn and cook for a further 2 minutes. Transfer to a plate. Repeat with the remaining chicken.
Meanwhile, combine the honey, soy sauce, tomato sauce and garlic in a small bowl.
Pour 125ml (1/2 cup) water into a slow cooker, to just cover the base. Arrange the chicken, skin-side up, and as close to a single layer as you can manage. Brush generously with the sauce mixture, then pour in the remaining mixture.
Cover and cook on Low, carefully rearranging the chicken pieces halfway through cooking to place any that were on top underneath, for 6 hours.
Sprinkle chicken with coriander and serve with steamed greens and rice.
TIP: Any leftover chicken can be used in sandwiches. Simply shred the meat off the bone and store in an airtight container in the fridge for up to 2 days.
Recipe by: Author: Tracy Rutherford Image credit: Jeremy Simons Publication: Taste.com.au