Slow Cooked Peach & Mango Chicken

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

Photo and recipe by Brodie The Hungry Babushka

INGREDIENTS

  • 5 chicken thighs, skin on
  • 2 Tbsp crushed garlic
  • sea salt
  • freshly cracked black pepper
  • 5 Tbsp Barker's New Zealand 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.
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