- 4 chicken thighs
- 200 ml passata
- 6 tablespoons salty soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon black peppercorns
- 1 small onion
- 2 garlic cloves
- 1 teaspoon sambal of your choice
- about 2 cm ginger root (0.8 inch)
- handful of cashew nuts
- optional: rice, green beans and krupuk for serving
Kitchen equipment needed
- cutting board & chef’s knife
- fine grater
Preparation — 15 minutes
Peel and finely chop the onion and garlic cloves. Peel and finely grate the ginger root. Crush the peppercorns using the side of your chef’s knife or bottom of a pan. Combine chopped onion, garlic and ginger with black pepper, passata, soy sauce, sambal and sesame oil in the bowl of your crockpot. Add the chicken thighs and make sure they’re completely coated with the sauce.
Finishing the slow cooker chicken thighs with tomato sauce — 4 hours
Set the crockpot to the lowest setting and after about 4 hours the chicken will be so tender it will fall off its bones. It won’t be needed to season your sauce with salt, because the soy sauce and cashew nuts are probable salty enough.
Serve with rice, cashew nuts, cooked greens beans and krupuk, enjoy!