To a slow cooker, add the jam, water and soy sauce. Whisk to combine and add the chicken. Cook on low heat for 6-8 hours or on high heat for 2-4 hours or until the chicken starts to fall apart. Give it a good stir and keep warm until you are ready to serve.
INGREDIENTS VEGETABLES 2 cups roughly chopped fennel bulb 1 cup roughly chopped green pepper 1 cup roughly chopped red pepper 2 tsp freshly minced garlic salt to taste 1/4 tsp black pepper
CHICKEN SAUSAGE 100 gms ground chicken salt to taste 1/2 tsp black pepper 1 tsp freshly chopped basil 1 tsp dijon mustard 1 tsp freshly chopped sage 2 tsp fennel seed ground fine
Preheat oven to 180 degrees.
In a large bowl, stir together fennel, peppers, garlic, salt and pepper. Add mixture to a rimmed baking sheet lined with parchment paper. Roast for 10-20 min until vegetables are crisp-tender.
While the vegetables are cooking, heat a medium skillet over medium-high heat. Once hot, add chicken, cooking for approx. 5 to 6 min, breaking it up into crumbles as it cooks. Stir in basil, Dijon mustard and sage. Remove from heat.
Add sausage to the roasted vegetables in a large serving dish. Serve immediately.
“I love garlic! It’s so easy to roast, and there are so many different ways to do it.
1 medium head garlic (or however many you may need)
2 tablespoons coconut oil
Method 1: Preheat oven125 degrees C. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with coconut oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
I often mix my garlic with olives as well as baby onions and baby tomatoes. It makes for an awesome side dish for a braai, roast or for that matter any other meal.