Sunday, June 30, 2013

Spicy Peanut Chicken

This slowcooker dish is a personal favourite, and was a hit at our church luncheon yesterday. Whilst the name says "spicy" I was told it was quite delicious by those (older people) who don't like spicy dishes, and not really considered spicy. I personally think that if I was making it for hubby and me, or others who like spicy stuff, I would add 1 tablespoon of Thai red curry paste. From memory, we have added just a dash more to our plates before serving to spice it up for just us.

This is an adapted dish from my favourite slow cooker book: The Healthy Slow Cooker by Judith Finlayson

Ingredients:
1 tablespoon olive oil
2 onions
I love the colour in this dish, it's unusual to have such
bright colours coming from the slow cooker!
2 carrots
4 celery stalks
4 cloves of garlic (minced)
1 tablespoon minced ginger root 
1/2 teaspoon black peppercorns
1 cup chicken stock
12 chicken thighs

Mix together separately:
3 tablespoons peanut butter
2 tablespoons soy sauce
2 teaspoons Thai red curry paste
1/2 cup coconut milk
1 teaspoon of corn flour

2 cups green peas 
1 red capsicum

There's two ways to do this dish...

The not much time way:
Throw all the first lot of ingredients into the slow cooker on low for at least 5 hours. Then add the sauce, and put the slow cooker on high for at least 1/2 an hour. Just before you are ready to serve add the peas and capsicum. Serve with rice, and garnish with coriander. Yum!

The other way:
Step 1
Firstly, fry up the onions, carrots and celery in the oil. When soft, add the garlic, ginger, and peppercorns and stir for a minute. Then add the chicken stock (although it is just as flavourful if you add water). Line the bottom of your slow cooker with the chicken and cover with the softened veggie mix.

This can then be put in the fridge and left overnight. (Which is what we did)

Step 2
Turn slow cooker on high for 2 hours, then add the peanut sauce, and continue to cook on high for an hour. 

Step 3
Finally add the capsicum and peas, and serve after 10 minutes or so. Garnish with coriander and serve with rice.

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