Dee Dee's Homerun Chicken

Ingredients

• 15 mlolive oil
• 2.5 mlsugar
• 5 mlground coriander
• 7.5 mlground cumin
• 5 mlgarlic powder
• 5 ml, dividedkosher salt
• 1.25 mldried oregano
• 1.25 mlblack pepper
• 1.25 mlground turmeric
• 2split bone-in chicken breasts, skin removed
• 240 mlwater
• 5 mlchicken base
• 15 mltomato paste
• 2.5 mlchilli powder
• Amount not statedcornflour
• 30 mlcold water

Instructions

1. 1

   Instant Pot method

   For the pressure-cooker method, set the Instant Pot to sauté. While it heats, mix the sugar, coriander, cumin, garlic powder, 2.5 ml of the salt, oregano, pepper and turmeric in a small bowl. When the pot shows HOT, add the oil and swirl to coat.

2. 2

   Bloom the spices

   Add the seasoning mix to the oil and stir for about 30 seconds. Add the chicken and turn it to coat in the spices.

3. 3

   Add the sauce

   Pour in the water and scrape the bottom of the pot. Stir in the chicken base, tomato paste, remaining 2.5 ml salt and chilli powder.

4. 4

   Pressure cook chicken

   Secure the lid and set the valve to sealing. Cook on manual or pressure cook for 12 minutes. When cooking ends, leave the pot for 10 minutes, then turn the valve to venting and remove the lid.

5. 5

   Remove the bones

   Transfer the chicken to a chopping board. Pull the meat from the bones and discard the bones.

6. 6

   Thicken the sauce

   In a small bowl, stir the cornflour with 30 ml cold water until smooth. Set the Instant Pot to sauté and stir in the mixture until the sauce thickens.

7. 7

   Coat the chicken

   Return the chicken to the pot and stir to coat it in the sauce.

8. 8

   Serve the chicken

   Serve and enjoy.

9. 9

   Slow cooker method

   For the slow-cooker method, mix the sugar, coriander, cumin, garlic powder, 2.5 ml of the salt, oregano, pepper and turmeric in a small bowl.

10. 10

    Season the chicken

    Rub the chicken with the oil, then press the seasoning mixture all over it. Place the chicken in the slow cooker.

11. 11

    Add the sauce

    Stir the water, chicken base, tomato paste, remaining 2.5 ml salt and chilli powder into the slow cooker.

12. 12

    Slow cook chicken

    Cover and cook on low for 3½ hours.

13. 13

    Thicken the sauce

    In a small bowl, stir the cornflour with 30 ml cold water until smooth. Stir this mixture into the slow cooker, cover and cook on low for a further 30 minutes.

14. 14

    Remove the bones

    Transfer the chicken to a chopping board. Pull the meat from the bones and discard the bones.

15. 15

    Coat the chicken

    Return the chicken to the pot and stir to coat it in the sauce.

16. 16

    Serve the chicken

    Serve and enjoy.

What is Dee Dee's Homerun Chicken?

This is tender chicken cooked with a blend of pantry spices and finished in a savoury tomato-based sauce. The recipe does not specify a particular regional cuisine, but its cumin, coriander and turmeric give the chicken a warmly spiced character.

The two cooking options suit different schedules: pressure cooking is quicker, while the slow cooker gives the chicken a longer, gentler cook. Removing the bones and stirring the meat back through the sauce helps every portion pick up the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 31g protein, 3g carbs, 8g fat.

The chicken provides most of the protein, while the small amount of sugar and tomato paste contributes some carbohydrates. Olive oil accounts for much of the fat; serve the chicken with vegetables and a measured portion of rice or bread to round out the plate.

The spice blend

Spice base: cumin and coriander form the main earthy notes, while garlic powder, oregano, black pepper and turmeric round out the mix. A little sugar softens the savoury, spiced flavour without making the dish sweet.

Blooming: in the Instant Pot version, stir the seasonings in hot oil for about 30 seconds before adding the chicken. This short step helps release their aroma; keep stirring so the spices do not catch on the pot.

Choosing a cooking method

Pressure cooker: the chicken cooks for 12 minutes, followed by a 10-minute rest before releasing the remaining pressure. This gives the pot time to settle before you open it.

Slow cooker: cook on low for 3½ hours, then add the thickening mixture and cook for another 30 minutes. Use the option that best fits your schedule, following the stated timings for that method.

How to thicken the sauce

Cornflour mixture: whisk or stir the cornflour with cold water until smooth before adding it to the cooking liquid. This helps it blend in evenly rather than forming lumps.

Finish: for the Instant Pot, stir the mixture in with the sauté setting on until the sauce thickens. In the slow cooker, stir it in and cook covered for the extra 30 minutes.

When the chicken is ready

Tender meat: once cooked, the chicken should be easy to pull away from the bone. If it resists, return it to the cooker and continue cooking until it is tender.

Sauce: look for a thicker consistency after adding the cornflour mixture. Stir the pulled chicken through the sauce so it is coated before serving.

Serving ideas

Rice or flatbreads make useful accompaniments for the tomato-spiced sauce. For a more balanced plate, add a green vegetable or a simple salad alongside the chicken.

You can also serve the chicken over a baked potato or spoon it into a wrap. Keep any extra sauce with the meat so it stays moist.

Recipe notes & tips

• Measure the divided salt before starting so you can add half to the spice mix and half to the cooking liquid.
• Scrape the bottom of the Instant Pot after adding the water to loosen any spices before pressure cooking.
• Use cold water for the cornflour mixture and stir it until completely smooth.
• Let the pressure cooker stand for 10 minutes before moving the valve to venting.
• Pull the meat from the bones on a chopping board, then return it to the pot to coat it in sauce.

Variations

• Adjust the heat: use less chilli powder for a milder result or more for a spicier finish.
• Add fresh garlic: replace some or all of the garlic powder with finely chopped garlic.
• Use boneless chicken: choose boneless breasts and check for tenderness, as they may cook differently from bone-in pieces.
• Add vegetables: serve with cooked greens or stir in vegetables that are already cooked before serving.
• Finish with herbs: scatter chopped coriander over the chicken at the table for a fresh note.

Common mistakes to avoid

• Skipping the pot scrape: spices can stick to the base; scrape it well after adding the water.
• Adding cornflour dry: it can form lumps; first mix it with cold water until smooth.
• Releasing pressure straight away: leave the pot for 10 minutes before venting, as directed.
• Leaving the bones in: pull the meat from the chicken before stirring it back into the sauce.
• Expecting the sauce to thicken before the slurry: add the cornflour mixture, then follow the sauté or slow-cooker finishing step.

How to store

Cool leftovers promptly and store in an airtight container in the fridge for up to 3 days. Reheat until piping hot, either in a saucepan over a gentle heat or in the microwave, stirring so the chicken heats evenly.

Frequently asked questions