Slow-Cooked Chicken with Fermented Tomato Glaze

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    569
based on 1 ratings

While this recipe does require planning five days in advance, this time is mostly hands-off while the tomatoes ferment. The process of fermenting adds great depth of flavour to the sauce, bringing funkiness and drawing out the natural sweetness of the tomatoes, which becomes rich and sticky as the chicken slow cooks. To start the fermentation, sterilise a large jar and add the tomatoes, garlic, Aleppo pepper, chilli, thyme, parsley, and salt to jar and set aside in a cool, dark place for 5 days, burping regularly to allow excess gas to escape. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.

recipe updated Mar 17, 2025

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    400 g
  • Garlic clove icon
    Garlic clove
    3
  • Green chili icon
    Green chili
    1
  • Chicken icon
    Chicken
    1.2 kg
  • Aleppo pepper flakes icon
    Aleppo pepper flakes
    2 teaspoons
  • Fresh thyme icon
    Fresh thyme
    5 g
  • Fresh parsley icon
    Fresh parsley
    10 g
  • Salt icon
    Salt
    8 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Rice wine vinegar icon
    Rice wine vinegar
    1 teaspoon
  • Honey icon
    Honey
    1 tablespoon
  • Soy sauce icon
    Soy sauce
    1 tablespoon
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Jar
  • kCook icon Baking tray - large
  • kCook icon Food processor bowl
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add cherry tomatoes, garlic clove, Aleppo pepper flakes, green chili, fresh thyme, fresh parsley and salt to a clean jar
  2. Mix until well combined
  3. Leave to ferment for 5 days burping regularly to allow gas to escape
  4. Pre-heat oven - 150°C
  5. Line a clean baking tray with foil
  6. Assemble the Food Processor attachment to the machine
  7. Fit the Knife blade to the machine
  8. Add olive oil, rice wine vinegar, honey and soy sauce to a clean food processor bowl
  9. Transfer content of jar to food processor bowl
  10. Attach the lid and ensure it is locked in place
  11. Blend until smooth
  12. Remove the attachment from the machine
  13. Attach the Stir Tool
  14. Transfer sauce to Cooking Chef XL Bowl
  15. Lift the Cooking Chef head and fit the heat shield
  16. Heat with splashguard fitted until hot - 2 min, 110°C, Stir 2
  17. Cook with splashguard fitted until reduced - 3 min, 110°C, Stir 2
  18. Add chicken to the baking tray
  19. Season with salt
  20. Bake - 40 min, 150°C
  21. Brush over glaze
  22. Bake - 20 min, 150°C
  23. Brush over glaze
  24. Bake - 20 min, 150°C
  25. Brush over glaze
  26. Bake - 20 min, 150°C
  27. Bake - 10 min, 200°C
  28. Remove from oven
  29. Cover with foil
  30. Set aside - 10 min
  31. Slice the chicken and drizzle over remaining sauce
  32. Serve
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