Spicy Peanut ChickenApril 25, 2007 | From The Healthy Slow Cooker by Judith Finlayson
*Works in slow cookers from 3 ½ to 6 quarts
1 Tbsp olive or extra virgin coconut oil
2 onions, finely chopped
2 carrots, peeled and diced
4 stalks celery, diced (organic)
4 cloves garlic, minced
1 Tbsp minced gingerroot
½ tsp cracked black peppercorns
1 cup chicken stock (Organic, hormone & antibiotic-free)
3 pounds skinless bone-in chicken thighs (about 12 things) (Preferably all natural, hormone and antibiotic-free)
3 Tbsp smooth natural peanut butter
2 Tbsp freshly squeezed lemon juice
2 Tbsp reduced-sodium soy sauce
2 tsp Thai red curry paste
½ cup coconut milk (We use Thai Kitchen – has no preservatives)
2 cups sweet green peas, thawed if frozen (We used green beans and cut them into smaller pieces)
1 red bell pepper, diced (organic)
¼ cup chopped roasted peanuts
½ cup finely chopped cilantro
- in a skillet, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot and peppercorns and cook, stirring, for 1 minute. Add chicken stock and bring to a boil.
- Arrange chicken over bottom of slow cooker stoneware and add vegetable mixture. Cover and cook on Low for 5 hours or on High for 2 ½ hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter, lemon juice, soy sauce and red curry paste. Mix well. Add to slow cooker stoneware and stir well. Add coconut milk, peas and red pepper and stir well. Cover and cook on High for 20 minutes, until pepper is tender and mixture is hot. Garnish with peanuts and cilantro and serve.