| Succulent sweet chicken with smoked paprika |
Ingredients:
2 tbsp vegetable oil
1 tsp chilli powder
1 tsp ground cumin
1 onion, chopped finely
3 cloves of garlic, chopped finely
2 small Ramiro peppers, sliced finely (or 1 red pepper)
1 beef tomato, chopped roughly
1 tbsp Dijon mustard
2 tsp smoked paprika
3 tbsp malt vinegar
3 tbsp tomato ketchup
A couple pinches of caster sugar
1 tbsp Worcestershire sauce
8 chicken thighs, skinned and boned
2 tbsp arrowroot
Add tomato, mustard, paprika, vinegar, ketchup, sugar, a little water and Worcestershire sauce, stir, bring to a gentle simmer. Season well with salt and pepper then place chicken thighs into pot and spoon over a little sauce. Cover and place cooking pot back into base and cook for two hours on high or seven to eight hours on low.
Add arrowroot and stir through. Cook for a further 10 minutes to allow sauce to thicken nicely.
Serve with lightly cooked broccoli and baked potatoes.
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