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| Pic from Judith Finlayson’s 175 Essential Slow Cooker Classics |
I love to cook comfort food. Anything that you cook in a Crock-Pot/Slow Cooker says comfort food to me. It was a cool and rainy day today in London, Ontario so I decided to make some yummy stewed chicken. I use one of the coupons that I got from Maple Leaf Chicken for the new Portions selection.
I have another recipe that is similar to this one with less steps but I like the idea of using curry to give it some spice. The only adjustment I made was that I decided to puree the sauce (my son loathes onions, so ‘hiding’ them in a sauce is always the best course of action!). Let me know if you decide to try it! This recipe was a HUGE hit with the family tonight:
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The combination of chicken with a spicy peanut sauce is usually associated with Thai food, where grilled chicken satay is served as an appetizer with peanut sauce on the side. Here’s an unusual and delicious recipe that moves the delectable combination of hot peppers and peanuts into the main course. Serve with plenty of hot white rice. [We served it with Naan Bread instead of rice].
* Works best in a large (minimum 5 quart) slow cooker.
Serves 6
Ingredients:
1 tbsp (15 mL) vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) salt
1/2 tsp (2 mL) cracked black peppercorns
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) tomato sauce
1 bay leaf
3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12 thighs) [Note I used 5 WHOLE breast of chicken, then cut it into pieces once it was cooked. Kept moisture better then piecing the chicken first]
1/2 cup (125 mL) peanut butter
2 tbsp (25 mL) sherry or freshly squeezed lemon juice [I used lime juice, I like that better with peanuts]
2 tsp (10 mL) curry powder
1/2 to 1 long red or green chile pepper, minced
1 red bell pepper, finely chopped
Serve with Hot white rice
Method:
1. In a nonstick skillet, heat oil over medium heat for 30 seconds. Add
onions and cook, stirring, until softened, about 3 minutes. Add garlic,
oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in
chicken stock, tomato sauce and bay leaf and bring to a boil.
2. Arrange chicken over bottom of slow cooker stoneware and cover with
vegetable mixture. Place chicken in slow cooker stoneware and add sauce.
Cover and cook on Low for 6 hours or on High for 3 hours, until juices run
clear when chicken is pierced with a fork.
3. In a bowl, combine peanut butter, sherry, curry powder and chile pepper.
Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on High for 20 minutes, until pepper is tender and flavors have melded. Discard bay leaf. [I took the chicken out and cut into bit-size pieces and then pureed the sauce. It came out smooth, creamy and ‘onion’-free. wink, wink] Serve over hot white rice. [We served it with Naan Bread]
From: 175 Essential Slow Cooker Classics by Judith Finlayson
Published by Robert Rose Inc., 2006
Menu for the rest of the week:
Tuesday – Home made Sheppard’s Pie with Club House Seasoning
Wednesday – Bratwurst, Perogies & Salad
Thursday – Slow Cooker – Beef Stew with Club House Seasoning (gotta love them!)
Friday – Tilapia, Egg noodles, Broccoli
What are you making for dinner this week?
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This recipe looks very tasty. Thanks for sharing!