Step 1

Trim any excess fat and skin from the chicken thighs.

Step 2

Marinate the chicken thighs with the soy sauce, vinegar, fish sauce, minced garlic and coconut cream. Mix everything together in a bowl and marinate for 30 minutes or up to two hours (covered in the fridge).

Step 3

Use tongs to remove the chicken from the marinade, letting it drip off. Reserve the marinade and transfer the chicken onto a paper-lined plate. Pat the chicken dry.

Step 4

Heat the oil in a skillet or large frying pan and sear the chicken thighs, skin side down, for about five minutes, until the skin is golden. Flip over to the other side and cook for another two minutes. Transfer chicken onto a plate.

Step 5

Pour the marinade into your slow cooker. Add the chicken, bay leaves and pepper. Cover and cook for 2-3 hours on HIGH setting. I found my chicken cooked really quickly so check the temperature after 1 ½ hours – the chicken is ready when the internal temperature is 75C / 165 F.

Step 6

If you would like to thicken the sauce slightly you can add a little almond flour (or cornstarch slurry if you don’t mind the carbs).

Step 7

Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.