8 chicken thighs on the bone
1 large onion cut into rings
1 Tblsp garlic / ginger paste
2 bay leaves
Seasoning: (1 tsp each of chicken spice, paprika, meat tenderizer (or zeal), garlic and herb, thyme, black pepper and ½ tsp mustard powder)
3 Tblsp Worcestershire sauce
2 Tblsp apple cider vinegar
2 Tblsp Olive Oil
Bisto gravy powder
½ yellow and ½ red pepper cut into chunks
2 biggish potatoes sliced (thick)
1 tray of sliced mushrooms
1 chicken stock pot
1 cup of boiling water
At the bottom of the pot layer the onions, place the frozen chicken on top with the bay leaves. Add the seasoning.
In a cup mix the Worcestershire sauce, apple cider vinegar and olive oil. Pour over chicken. Add stock pot and boiling water.
Turn the slow cooker on high and cook for 4 hours. Sprinkle some Bisto gravy powder over the chicken and give it a good stir (a lot of liquid would have developed by now) Add the potatoes, sprinkle some aromat, then peppers, sprinkle some aromat, then mushrooms and sprinkle some aromat.
Cook for another 2 ½ – 3 hours. [You can add chilies if you want or chilie powder I wasn’t in the mood for heat at the time of cooking but by the time I woke up and dished up I had spoon fulls of Packo chilies with it ]
Prepared, tried and tested by: Melanie Kramar