CHICKEN AND BACON RAGU

This was a mix of 850 gm shredded chicken and 500gm chopped bacon slices , sauteed in butter / marg . Put aside 160 gm of the shredded chicken , cover and keep in refrigerator . I mixed 2 tbs minced garlic , 1 tbs of bush curry , 1 dsp of ground cumin and 1 dsp of ground cardamon with 1 cup of dry sherry and 2 cups of chicken stock . I peeled and sliced 2 onions , added the flesh of 500gm of whole tomatoes chopped , 400gm of shredded carrots , 1 red capsicum thinly sliced and 2 green apples peeled and grated . All of the above were placed in the slow cooker and simmered on high for 6 hours . At this point I added 1/2 cup of mixed grain rice and continued to let the dish simmer until the rice softened and absorbed the excess liquid . I opened a bag of cheese supreme nachos and heated them in a warm oven along with the shredded chicken you put aside in the refrigerator To serve I spooned the ragu into warm bowls and divided the reserved warm chicken between the centre of the bowls on the ragu and added the warm nachos ..... delicious !