Brown Stew Chicken by Andi Oliver & Crockpot

Ingredients

12 Pieces of Chicken (Andi used 6 drumsticks and 6 Skin-on thighs)
1 Whole Lemon
8 tbsp Rapeseed oil
16 Cloves garlic, peeled
30g Ginger, peeled
3 Bird’s eye chili
2 Sprigs fresh thyme
2 Medium Onions, roughly chopped
2 tsp Ground Turmeric
2 tsp Paprika, heaped
2 tsp Ground Coriander
2 tsp Ground Cumin
2 tsp Ground Allspice (and a pinch to combine with the flour)
1 tsp Cayenne pepper
200g Plain Flour
300g Fresh tomatoes, chopped
4 tbsp Dark brown sugar
2 tbsp Dark soy sauce
2 tbsp Gravy browning
500ml Chicken stock
Good pinch of sea salt (optional)

Serves 8 people | Prep time 20 minutes | Total time 8-10 hours

Note: This recipe has been created using the Crockpot Sizzle & Stew 6.5L slow cooker, but you can use any slow cooker in conjunction with a saucepan for the browning component.

Method

  1. Squeeze the juice of the lemon over the chicken and rub it into the skins, cover and set aside.
  2. In a food processor, blitz together half the rapeseed oil, garlic, ginger, chili, thyme, onion and spices into a paste.
  3. Rub your spice paste into the chicken until all pieces are well covered and season with a big pinch of salt.
  4. In a deep bowl combine the plain flour & a pinch of Allspice, then add the chicken pieces & tumble through so they are roughly coated with the flour.
  5. Place the hob safe bowl on the hob over a high heat and add the remaining oil, once hot, place the chicken into the bowl, skin side down and brown for around 4 minutes on each side. (Keeping the marinade left in bowl for later). Please note, if your slow cooker doesn’t have a hob safe bowl, you could use a frying pan for searing the chicken.
  6. Once the chicken has browned, add the tomatoes, sugar, soy sauce, gravy browning, remaining marinade and stock and give everything a good stir.
  7. Take off the hob safe bowl off the heat and transfer it back into the Crockpot Sizzle & Stew slow cooker. Put the lid on and cook on LOW for 8-10 hours.
  8. Once chicken is cooked, check the taste of the seasoning and add a little bit of salt if needed.
  9. Serve with rice, roti or creamy mash potato.