SLOW COOKER PEANUT SATAY CHICKEN

Serves 6 

Cooking time: 6-7 hours (on low) or 4-5 hours (on high)

Ingredients:

• 1kg chicken thighs 

• 1/2 teaspoons sea salt 

• 2 teaspoons curry powder

• 2 tablespoons extra virgin olive oil  

• 2 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, crushed peanuts and spring onion.

Method:

1. To a bowl, add the chicken thighs, sea salt and curry powder. Mix everything together. 

2. 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. 

3. For the satay sauce – mix together all ingredients in a bowl and pour over the chicken and vegetables. Combine all ingredients. 

4. 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.

5. Serve the satay on steamed rice. Top with some crushed peanuts and sliced spring onion (optional).