Preparation time is 15minutes
Cook time is 1hours 15minutes
Total time is 1hours 30minutes
Serve is for 6 people
Estimated cost per serve is 15.54 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 2 bay leaves
- 1 cup white vinegar
- 1tablespoons fish sauce
- 1 red chilli, sliced (to serve)
- 1 brown onion, halved
- 12 chicken thighs, on bone, with skin
- 2teaspoons whole black peppercorns
- 1/3 cup soy sauce
- 1 clove garlic, cloves separated, peeled
Nutrition per serving
1590kJ / 380Cal
1590 Kilojoules or 380 Calories
18% of daily energy intake*
Protein
55.7grams
Fat
15.1grams
Carbs
4.1grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place chicken in a glass or ceramic dish. Process half the onion and half the garlic in a food processor until it forms a paste. Combine with vinegar, soy sauce and fish sauce. Pour over chicken, then add peppercorns and bay leaves. Turn chicken to completely coat. Cover with plastic wrap and refrigerate overnight.
Step 2 of 5
Transfer chicken and marinade to a slow cooker. Slice remaining onion and garlic. Add to slow cooker. Set to high and cook for 1 hour.
Step 3 of 5
Transfer chicken, skin-side up, to a baking dish lined with baking paper. Preheat grill to high.
Step 4 of 5
Skim excess fat from surface of sauce. Strain sauce into a saucepan. Boil rapidly for 15 minutes or until sauce is reduced and thickened.
Step 5 of 5
Grill chicken until crisp. Serve with sauce and garnished with chilli.
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