Slow Cooker Peanut Satay Chicken
Slow Cooker Peanut Satay Chicken
Cooking time: 6-7 hours (on low) or 4-5 hours (on high)
Ingredients
- 1 kg chicken thighs
- 1/2 teaspoon sea salt
- 2 teaspoons curry powder
- 2 tablespoons olive oil extra virgin
- 2 brown onions chopped into chunks
- 1 red capsicum chopped into chunks
- 2 cups pumpkin chopped into 2cm pieces
- handful green beans washed, trimmed and chopped
Sauce:
- 1/3 cup crunchy peanut butter
- 2/3 cup coconut milk extra if needed
- 2 tablespoons red curry paste
- 2 teaspoons ginger finely chopped
- 3 cloves garlic finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
Serve with :
- rice
- peanut crushed
- spring onions
Instructions
Method:
- To a bowl, add the chicken thighs, sea salt and curry powder. Mix everything together.
- Place a large frying pan onto medium/high heat. Add the olive oil and let it heat for 30 seconds. Sear the thigh fillets for 2 minutes each side to develop a crust and caramelise. Remove and place straight into the slow cooker. Add the brown onions to the slow cooker.
- For the satay sauce – mix together all ingredients in a bowl and pour over the chicken and vegetables. Combine all ingredients.
- Cook on low for 6-7 hours or on high for 4-5 hours. 1-2 hours before finishing, remove the lid and add the capsicum, pumpkin and green beans. Give them a good stir and get them under the liquid. Feel free to add a little more coconut milk here if needed.
- Serve the satay on steamed rice. Top with some crushed peanuts and sliced spring onion (optional).
Nutrition
Calories: 592kcalCarbohydrates: 15gProtein: 33gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 163mgSodium: 734mgPotassium: 765mgFiber: 3gSugar: 7gVitamin A: 4838IUVitamin C: 33mgCalcium: 58mgIron: 3mg
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