Ingredients (Serves 5)
2 tsps avocado oil
1.5kg skin-on, bone-in chicken thighs
300ml chicken stock (made with one organic stock cube)
50ml white vinegar or apple cider vinegar
50ml soy sauce or tamari
180g brown onion, chopped
3 garlic cloves, left whole
10g peeled ginger, sliced
8 black peppercorns
1 bay leaf
To Garnish:
2 spring onions, sliced
Nutrition
Per serving: 419 calories, 39g protein, 5g carbs, 27g fat
Preparation
Heat the oil in a large saucepan over a medium flame.
Add the chicken and fry for 3-4 minutes on each side. Cook in batches if preferred.
Transfer the chicken to your slow cooker dish.
Add the soy sauce, and white vinegar to the stock and stir well.
Pour over the chicken.
Add the garlic, onion, ginger, bay leaf and peppercorns. Stir gently.
Cover and cook on a low setting for six hours or a high setting for four hours.
Remove and discard the bay leaf and chicken skin before serving.
Serve garnished with spring onion (and/or with rice)