½tspcayenne pepper optional extra to increase the heat of the dish
Brioche bunsreplace with gluten free alternative if required
Soften an onion in a little oil over a medium heat, after a couple of minutes add 3 cloves of crushed garlic and reduce the heat to low.
Add the tomato paste, cumin, paprika and smoked paprika and stir through with the garlic and onions.
Stir in the tomato puree, sugar, syrup, cider vinegar, Worcestershire sauce, mustard, chilli powder and salt and black pepper. Simmer for 10 minutes stirring occasionally then set aside.
Roughly slice an onion and 2 cloves of crushed garlic and place in the slow cooker, drizzle with 1 tbsp of oil. Lightly season the chicken thighs with salt and pepper and add amongst the onion and garlic.
Pour over the BBQ sauce to submerge the chicken and leave to cook on medium for 5 hours.
Once cooked, stir through and then remove the thighs to a separate dish. Using two forks shred the meat and then drizzle over some of the BBQ sauce from the pot to taste. Serve the chicken in a bread or brioche bun, with leftover BBQ sauce on the side.
The BBQ sauce in this recipe works great on it's own as an accompaniment to a range of other dishes. Simply blend the sauce once it's cooked until smooth. This will keep refrigerated in a sealed container for 3 days, and can be frozen for up to 3 months.
If you're serving this recipe gluten free, check the following ingredients:
Buns - use gluten free alternatives
Stock - most brands are gluten free, but check before using