By @kayes_slimmingworld


1/4 tsp garlic granules
1/4 tsp onion granules
7 chicken thighs
1/4 tsp hot chilli powder
2 tbsp bbq seasoning
1/2 tsp paprika
1/2 tsp salt & pepper
1 diced red pepper
1 sliced onion
250mls passata
3 cloves crushed garlic
3cm piece ginger (grated),
1 green chilli (finely chopped)
3 tbsp dark soy sauce
3 tbsp lemon juice
1 tbsp Zùsto
1 tsp chilli paste
basmati rice
ciabatta bread


1. Season 7 chicken thighs in 1/4 tsp garlic granules, 1/4 tsp onion granules, 1/4 tsp hot chilli powder, 2 tbsp bbq seasoning, 1/2 tsp paprika, 1/2 tsp salt & pepper.
2. Pop these in a slow cooker with 1 diced red pepper and 1 sliced onion.
3. In a bowl, mix 250mls passata, 3 cloves crushed garlic, 3cm piece ginger (grated), 1 green chilli (finely chopped), 3 tbsp dark soy sauce, 3 tbsp lemon juice, 1 tbsp Zùsto & 1 tsp chilli paste.
4. Pour this over the chicken and set the slow cooker to low.
5. Cook for 2 hours on low, give it a stir and cook on high for 1 hour to thicken up.
6. Serve with basmati rice which is part cooked and then finished off in the microwave when needed and garlic ciabatta bread.