Yield: 4 servings Need: Crockpot

8 chicken pieces, such as thighs and legs
115ml/1 tbsp sunflower oil
15g/1/2 oz./1 tbsp unsalted (sweet) butter

For the Sauce:

1 bunch of spring onions (scallions) trimmed and finely
1 hot red chili pepper, halved, seeded and finely
5ml/1 tsp ground allspice
2.5 ml/1/2 tsp ground cinnamon
5 ml/1 tsp dried thyme
1.5 ml/1/4 tsp freshly grated nutmeg
10 ml/2 tsp demerara (raw) sugar
15 ml/1 tbsp plain (all purpose) flour
300 ml/1/2 pint/1 1/4 cups chicken stock
15 ml/1 tbsp red or white wine vinegar
15ml/1 tbsp lime juice
10ml/2 tsp tomato puree (paste)
salt and ground black pepper
salad leaves or rice, to serve

1. wipe the chicken pieces, then pat dry on kitchen
paper. Heat the oil and butter in a frying pan until
melted, then add the chicken, in batches, and cook until
browned on all sides. Remove with a slotted spoon and
transfer to the cooking pot. Switch the slow cooker to

2. Add the spring onions, garlic and chili to the
frying pan and cook gently for 4-5 minutes, or until
softened. Stir in the allspice, cinnamon, thyme,
nutmeg and sugar. Sprinkle in the flour and stir to
mix, then gradually add the stock, stirring until hte
mixture bubbles and thickens. Remove from the heat.

3. Stir the vinegar, lime juice, tomato puree and
some seasoning int the sauce. Pour over the chicken,
cover and cook on high for 3-4 hours, or until the chicken
is cooked and very tender. Remove the chicken from the
sauce and place on a serving dish. Serve with salad
leaves or rice.

Greatest-Ever Slow Cooker Recipes, By: Catherine Atkinson