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Bourbon Street Chicken

Ingredients

Chicken

680 g Chicken thighs (About 1½ pounds)

Sauce

2 cloves Garlic minced
1 tsp Fresh ginger minced
60 ml Apple juice (Use 3 tbsp (45 ml) for pressure cooker)
⅓ cup Dark brown soft sugar packed
30 ml Ketchup
15 ml Cider vinegar
60 ml Soy sauce
Red pepper flakes (To taste) - optional
Green onions chopped (For garnish) - optional
1 tbsp Cornstarch (Optional, for thickening) - optional

Step 1 of 7

Slow Cooker

Mix the sauce

Combine the garlic, ginger, apple juice, brown sugar, ketchup, cider vinegar and soy sauce in a bowl until well mixed.

Slow Cooker

Add to slow cooker

Place the chicken thighs into the slow cooker. Pour over the sauce and turn the chicken to coat evenly.

Slow Cooker

Cook

Cover and cook on high until the chicken is tender.

Slow Cooker

Serve

Sprinkle with red pepper flakes and chopped green onions before serving. Serve with steamed rice if desired.

Pressure Cooker

Pressure cook

Use 3 tablespoons of apple juice instead of 1/4 cup. Cook on high pressure for 10 minutes.

Pressure Cooker

Release pressure

Allow a natural pressure release for 5 to 10 minutes, then manually release any remaining pressure.

Optional Thickening

Thicken the sauce

Remove about 1 cup of the cooking liquid and whisk it with the cornstarch in a small saucepan. Bring to the boil until thickened, then stir the sauce back into the chicken.