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Slow Cooker Honey & Ginger Chicken Legs

Recipe

Let the slow cooker do all the work with this delicious sticky chicken dish.

Serves: 4 | Prep time: 25 mins | Cooking time: 240 mins

Asian | Main

Ingredients  

  • 1x Bunch Of Spring Onions
  • 4x Chicken Legs
  • 1x Garlic Bulb
  • 50g Knob Of Ginger
  • 2x Red Chillies
  • 4 Tbsp. Tomato Ketchup
  • 4 Tbsp. Honey
  • 4 Tbsp. Soy Sauce
  • 2x 250g Pouches Of Basmati Rice
  • Pepper
  • Olive Oil
  • Salt

Method

  1. Grab your chicken legs and split into drum and thigh by cutting straight down through the joint.
  2. Heat a frying pan over a medium-high heat. Season the chicken legs thoroughly with salt and pepper and add to the pan, skin-side down with a shot of oil. Cook until the skin is golden brown and crispy. Flip 'em over and seal the other side.
  3. While the chicken is cooking, peel and crush the garlic cloves and finely slice the ginger and one of the chilies. Chunk up two of your spring onions.
  4. Add the browned chicken to your slow cooker and add the chopped aromatics to the hot chicken pan. Sauté for 1 min and add to the slow cooker bowl.
  5. Mix the soy, ketchup, and honey together and pour all over the chicken. Set your slow cooker to high and cook for 4 hours until very tender and glazed with the sauce. Remove the chicken from the sauce and set aside. You can strain out the aromatics if you like, but the squishy, slow-cooked garlic cloves and spring onions are delicious, so we like to keep 'em in!
  6. Heat up the rice according to the package instructions.
  7. Finely slice the remaining spring onion and chili for garnish.
  8. Serve your beautifully tender, glazed chicken over the steamy rice and finish with extra spring onions and chili.