Reader recipe: Slow cooker Asian style chicken thighs

A tasty and simple Asian Style dish with the surprise ingredient of anchovies. The flavour of the fish doesn't dominate because it only amounts to about a good teaspoon.

Ingredients

2 cloves	Crushed garlic
2 tsp	Grated ginger
1 Tbsp	Sesame oil
3 fillets	Anchovy fillets in oil, mashed
2 tsp	Honey
2 tsp	Oyster sauce
2 tsp	Rice wine, Or Lemon or Lime Juice
4	Skinless chicken thighs (Main)
1	Onion, 1 large or 2 small/medium
¼ cup	Light soy sauce
½ cup	Crushed tomatoes, Or 2 large fresh tomatoes peeled and chopped retaining the juice
¼ cup	Chopped fresh coriander, Optional

Directions

1. Shake the first 7 ingredients together in a large snap-lock bag and add the chicken thighs, refrigerate overnight.
2. Place the chopped onion, tomatoes and soy sauce into the slow cooker, add the chicken and mix thoroughly.
3. Slow cook 6 hours, they should be meltingly tender and no longer pink with a good amount of juices.
4. Remove the chicken from the juice and cover in a low oven to keep warm while preparing the sauce.
5. Stir through the chopped coriander, then transfer the sauce to a saucepan and reduce the fluid by 1/2 and it should thicken. We use additional coriander leaves to garnish.
6. We enjoyed this dish with konjac noodles and steamed new season asparagus.