2 tbsp brown sugar
1 tsp cumin seeds (crushed)
1/2 tsp mild chilli powder
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tsp mixed pepper blend*
2 large chicken breasts
1 onion, peeled & chopped
1 green chilli, deseeded & chopped
1 red chilli, deseeded & chopped
1 clove garlic, peeled & crushed
1 can tomatoes
1 cup orange juice
Juice 1/2 lime
1 tbsp red wine vinegar
1 tsp Tabasco
Turn your slow cooker on to Low.
Mix the first 7 ingredients together in a bowl, and rub half of it onto the chicken breasts. Brown them in a hot frying pan, remove and set aside.
Add the onion, garlic and chillies to the frying pan and cook for 5 mins.
Put the chicken in the slow cooker, and add the onion, garlic and chillies on top.
Mix together the tomatoes, orange juice, lime juice, vinegar and Tabasco and add in the remaining spice mix. Pour the sauce on top of the chicken in the slow cooker.
Cook on Low for around 6 hours. At this point, I still had too much sauce so I removed the lid and cooked on High for a further 1.5 hours by which point it was perfect.
If you're serving this in a wrap, sprinkle some cheddar cheese on top of the chicken before rolling it up - yum!
*Thanks to my lovely Danish friend who keeps me in regular supply of Peber Blandig, I use this all the time in my cooking but it is just a blend of 4 types of pepper - black, white, green & red - similar to this or you could use a pinch of spice mix.