This quick and easy dinner is perfect for a low maintenance weeknight meal – and you won’t have to be slaving over a hot stove all night. Thanks to the help of the trusty slow cooker, this dish is perfect for when you have guests over as it can be whipped up the morning of and simply thrown on a plate whenever you’re ready.

One of the best things about this recipe is how simple the method and ingredients list is so, if you’re feeling adventurous, why not try throwing in some extra spices to see what you’re tastebuds prefer. Enjoy!

Ingredients

• 8 (about 1.5kg) chicken thigh cutlets, skin on
• 60ml (1/4 cup) honey
• 60ml (1/4 cup) light soy sauce
• 60ml (1/4 cup) tomato sauce
• 3 garlic cloves, crushed
• Fresh coriander sprigs, to serve
• Steamed greens (such as baby bok choy and snow peas), to serve
• Steamed jasmine rice, to serve

Method

1. Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden brown. Turn and cook for a further 2 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Meanwhile, combine the honey, soy sauce, tomato sauce and garlic in a small bowl.
3. Pour 125ml (1/2 cup) water into a slow cooker, to just cover the base. Arrange the chicken, skin-side up, and as close to a single layer as you can manage. Brush generously with the sauce mixture, then pour in the remaining mixture.
4. Cover and cook on Low, carefully rearranging the chicken pieces halfway through cooking to place any that were on top underneath, for 6 hours.
5. Sprinkle chicken with coriander and serve with steamed greens and rice.