Ingredients
Method
Slow Cooked Peach & Mango Chicken
- Add chicken thighs to slow cooker, add garlic, season and mix well. Arrange chicken thighs so that skin is facing upwards.
- Spoon 1 tablespoon of chutney on top of each thigh. Pour in chicken stock then cover and cook on low for 8 hours.
- 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.
- Serve thighs and sauce spooned over mashed potato, then garnish with parsley.
