Ingredients
Units
Scale
- 1 tbsp oil
- 1 onion, finely chopped
- 10 g garlic, crushed
- 10 g fresh ginger, finely grated
- 330 ml full-sugar Irn-Bru
- 1 kg chicken breast, cut into large chunks
- 200 ml chicken stock
- 30 g tomato purée
- 20 ml Worcestershire sauce
- 15 ml cider vinegar
- 10 g Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp chilli flakes (optional)
- 1/2 tsp salt
- Black pepper
- 25 g cornflour mixed in some cold water
- Finely grated zest of 1/3 orange
Instructions
Heat the oil in a frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened.
Add the garlic and ginger and cook for 1 minute, stirring regularly.
Pour the Irn-Bru into the pan. Bring to a lively simmer and cook uncovered for 10–15 minutes, until reduced by about 3/4. Watch it closely towards the end to prevent it from catching.
Add the chicken to the slow cooker. Pour over the reduced Irn-Bru mixture, then add the chicken stock, tomato purée, Worcestershire sauce, cider vinegar, Dijon mustard, smoked paprika, chilli flakes, salt and black pepper and cornflour. Stir well.
Cover and cook on low for 3–4 hours, or until the chicken is completely cooked through.
Stir in the orange zest just before serving.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Poultry
- Method: Slow Cooker
- Cuisine: Scottish
Nutrition
- Serving Size: 1
- Calories: 386
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 62g
