Serves 4 (with leftovers)
Ingredients:
- 1kg Free Range Chicken Thighs
- 1 small onion (diced)
- 3 garlic cloves (diced)
- 1/2 cup honey
- 1/2 cup soy sauce (or for gluten free option, use same amount of Tamari)
- 1/4 cup hoisin sauce
- 2 tbs olive oil
- 1 tsp cornflour
- 1 tbs water
- 3 shallots
- 1 tbs sesame seeds
- Rice to serve
Method:
- Preheat slow cooker on low
- If applicable, remove skin and excess skin from chicken thighs
- Finely dice onion and garlic
- Whisk together honey, soy sauce, hoisin sauce and oil
- Add onion and garlic to sauce ingredients and mix
- Layer chicken pieces in the bottom of your slow cooker and pour marinade over the top, then cover with lid
- Finely chop 3 shallots and toast sesame seeds in 180degree oven for 20 – 30 minutes (until golden)
- After 6 hours, remove chicken pieces and set aside
- Pour sauce from slow cooker in to small saucepan and bring to the boil
- Mix cornflour with water and add to sauce
- While sauce is boiling, shred the chicken pieces (optional)
- Pour sauce over chicken and gently combine
- Divide chicken in to bowls and top with shallots and sesame seeds
- Serve with rice
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