SHREDDED HONEY GARLIC CHICKEN 7 Pour half of the sauce over the chicken and toss to combine. Scatter with spring onions and sesame seeds and squeeze over a little lime juice. Serve with rice. 8 Pour the second half of the sauce into a jug and serve with

Serves 4

2 large skinless bone-in chicken fillets Salt and black pepper 8 tbsp honey 4 tbsp blackcurrant jam 4 tbsp soy sauce 2 tbsp hoisin sauce 2 tbsp sweet chilli sauce 2 tbsp olive oil 4 garlic cloves, crushed 2 shallots, finely chopped 1 tbsp cornflour 3 tbsp water

To serve:

Spring onions, sliced Sesame seeds Juice of ½ a lime Rice

1 Season the chicken fillets with salt and pepper and place them snugly in the bottom of the slow-cooker. 2 In a bowl, whisk together the honey, jam, soy sauce, hoisin sauce, sweet chilli sauce, olive oil, garlic and shallots. Pour the sauce over the chicken fillets.

3 Cover and cook on a low heat for 4-5 hours until the chicken is thoroughly cooked.

4 Remove the chicken from the slow cooker, leaving the sauce in there. Remove the bones and shred the tender chicken meat into a bowl.

5 In a small bowl, whisk the cornflour together with the water.

6 Transfer the sauce from the slow-cooker to a small saucepan over a medium-high heat. Whisk in the cornflour mixture. Bring the sauce to a boil and cook for 4-5 minutes until it has reduced and thickened slightly.

Per Serving 430kcals, 13.2g fat (2.6g saturated), 56.4g carbs, 39.2g sugars, 23.8g protein, 1g fibre, 1.228g sodium