Let the slow cooker do all the work, simply sear off your chook and bung it all in the pot and go put your feet up. Scoop up the ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grab your chicken legs and split into drum and thigh by cutting straight down through the joint.
Step 2.
Heat a frying pan over a medium-high heat. Season the chicken legs thoroughly with salt and pepper and add to the pan, skin-side down with a shot of oil. Cook until the skin is golden brown and crispy. Flip ‘em over and seal the other side.
Step 3.
While the chicken is cooking, peel and crush the garlic cloves and finely slice the ginger and one of the chillies. Chunk up two of your spring onions.
Step 4.
Add the browned chicken to your slow cooker and add the chopped aromatics to the hot chicken pan. Sauté for 1 min and add to the slow cooker bowl.
Step 5.
Mix the soy, ketchup and honey together and pour all over the chicken. Set your slow cooker to high and cook for 4 hours until very tender and glazed with the sauce. Remove the chicken from the sauce and set aside. You can strain out the aromatics if you like, but the squishy, slow-cooked garlic cloves and spring onions are delicious, so we like to keep ‘em in!
Step 6.
Heat up the rice according to the package instructions.
Step 7.
Finely slice the remaining spring onion and chilli for garnish.
Step 8.
Serve your beautifully tender, glazed chicken over the steamy rice and finish with extra spring onions and chilli.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Leg
Garlic
Ginger
Red Chilli
Spring Onion
Tomato Ketchup
Honey
Soy Sauce
Cooked Rice
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Leg
Garlic
Ginger
Red Chilli
Spring Onion
Tomato Ketchup
Honey
Soy Sauce
Cooked Rice
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grab your chicken legs and split into drum and thigh by cutting straight down through the joint.
Step 2.
Heat a frying pan over a medium-high heat. Season the chicken legs thoroughly with salt and pepper and add to the pan, skin-side down with a shot of oil. Cook until the skin is golden brown and crispy. Flip ‘em over and seal the other side.
Step 3.
While the chicken is cooking, peel and crush the garlic cloves and finely slice the ginger and one of the chillies. Chunk up two of your spring onions.
Step 4.
Add the browned chicken to your slow cooker and add the chopped aromatics to the hot chicken pan. Sauté for 1 min and add to the slow cooker bowl.
Step 5.
Mix the soy, ketchup and honey together and pour all over the chicken. Set your slow cooker to high and cook for 4 hours until very tender and glazed with the sauce. Remove the chicken from the sauce and set aside. You can strain out the aromatics if you like, but the squishy, slow-cooked garlic cloves and spring onions are delicious, so we like to keep ‘em in!
Step 6.
Heat up the rice according to the package instructions.
Step 7.
Finely slice the remaining spring onion and chilli for garnish.
Step 8.
Serve your beautifully tender, glazed chicken over the steamy rice and finish with extra spring onions and chilli.
Did you like this recipe?
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Notes (2)
G
Gemma H.
11 days ago
This is delicious, I added a small amount of water as I thought it may dry out and burn - not needed at all, will be making again definitely without any extra water next time!
P
Philippa H.
5 months ago
10/10
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