Slow Cook Iron Bru Chicken

Slow Cook Iron Bru Chicken

This was absolutely yummy! Thank you to Scott Baptie @ Food for Fitness for this recipe. https://www.foodforfitness.co.uk/welcome/

I had seen this ages ago but never got round to trying it, this weekend was that time. After all it is Scotland’s favourite fizzy drink! Iron Bru is quite a sweet flavour which is hard to describe & I wasn’t sure just how sweet this dish would turn out but I was pleasantly surprised, it was really delicious and definitely would make again. I used the Iron Bru Extra which has 0g sugars so helped make this dish not overly sweet.

Irn Bru
Iron Bru

Iron Bru was launched in Scotland in 1901 and is still a closely guarded family secret recipe with 32 flavours.

It was back in 1901 in Glasgow that steel workers who were working on rebuilding Central Station in Glasgow were drinking too much beer! Yes too much beer! This is when local soft drinks experts AG Barr introduced them to the caffeinated drink to help get them through the night, and ‘Iron Bru’ was born! One of the most memorable adverts on TV ran for over 20 years with the slogan ‘Made in Scotland – from girders’ & the slogan stuck!

Go on, you know you want to….give it a try, trust me, you’ll love it!


Serves 2

2 Chicken Breasts, chopped into bite size pieces

1 Onion, finely chopped

1 Garlic Clove, finely chopped

15ml Worcester Sauce

1 Tbsp Tomato Puree

1 Tsp Smoked Paprika

300ml Iron Bru

1 Tbsp olive oil

Salt & Pepper to taste

1 Tbsp Corn Flour (to thicken sauce after)

100-125g Cooked Rice to serve.

  1. Heat the oil in a pan on medium to high heat and season chicken and add to the pan to brown for a few minutes. Remove, add the onion & garlic to the pan and saute for a few minutes until softened.
  2. Add the chicken back to the pan along with paprika, tomato puree, worcester sauce & Iron Bru, bring to a low simmer, cover with lid and cook on low heat for 4 hours.
  3. Remove chicken from pan to a plate, if sauce is too thin, add the cornflour mixed with a little water and stir through to thicken up the sauce, pour over chicken and serve with some cooked rice of your choice.

Delicious!



Scottish Heather Honey Chicken

Scottish Heather Honey Chicken

Hello and Happy Wednesday!

Yes, I know what you are thinking, this isn’t chicken? It looks like Beef? That’s because of the soy Sauce and dark honey in the recipe marinating into the chicken.

One pot meals are always my go to when I am working, simply because they are easy and less washing up to do. I used some Scottish Heather Honey for this recipe and oh my……..this was a super tasty meal that I am so proud of. I had 2 recipes in mind to cook tonight, 1 was Honey and Garlic roasted Chicken and the other was a Soy Glazed Chicken, yes, you guessed it, I went for it and mixed it all up. I do love it when you change your mind last minute and get a successful NEW recipe!

Known as the ‘Champagne’ of all honeys, expertly gathered by bees that visit the legendary flower of Scotland, Heather. Scottish Heather Honey is dark and semi-set.  A highly intense, distinctive, warm, woody and floral aroma reminiscent of the Scottish Highlands. I use honey from Heather Hills Farm, they are a family run business based in Blairgowrie, Perthshire since 1945. Click to their website for more details :- http://www.heatherhills.co.uk/.

Pure honey is full of natural antibacterial and antimicrobial goodness. As well as the high antioxidant qualities, manganese plays a role in helping to make and activate enzymes in the body involved in protecting tissues from damage and in the metabolism of nutrients. It also helps maintain healthy bones.


Serves 4

3-4 Large Chicken Breasts, cut into large chunks

1 Red Pepper, diced

1 Yellow Pepper, diced

2 White Onions, cut into wedges

4 Tbsps of Heather Honey (you can use clear honey if you can’t get this)

3 Tbsps of Dark Soy Sauce

2 Tsps Dried Garlic Granules

1 Tbsp Olive Oil

3 Tsps French Mustard

1 Tsp Curry Powder

Salt & Ground Black Pepper

  1. Heat the oil in a pan, season the chicken, add to pan and brown.
  2. Add in the garlic, peppers and onion and cook for a few minutes.
  3. Mix in a jug or bowl the soy sauce, honey, curry powder and mustard. Season.
  4. Pour the sauce mixture over the chicken and vegetables, add 100ml water and stir to combine.
  5. Cover and cook on a low heat for about 2 hours.
  6. Remove lid season if need and cook for a further 20 minutes.
  7. Serve with some boiled potatoes or mash or anything you like. Enjoy!