Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Indonesian Chicken in Peanut Sauce




Source of Recipe


Canadian Living Magazine


List of Ingredients




8 skinless chicken thighs
5 carrots, thickly sliced
2 onions, chopped
2 cloves garlic, minced
1 1/4 cups (300 ml) water
3/4 cup (175 ml) smooth peanut butter
1/4 cup (50 ml) soy sauce
1/2 tsp (2 ml) ginger
1/4 tsp (1 ml) hot pepper flakes
1 cup (250 ml) frozen peas
1 tsp (5 ml) white wine vinegar
2 green onions, sliced
1/2 cup (125 ml) chopped unsalted peanuts

Recipe



Arrange chicken in Dutch oven; top with carrots, onions and garlic.

Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.

Cover and cook in 350F (180C) oven for about 1 1/2 hours or until juices run clear when chicken is pierced.

Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.

Slow-Cooker Simmer:
Use 16- to 24-cup (4 to 6 L) slow cooker; cook all but peas and vinegar on Low for 4 to 6 hours, or cook on High for 2 hours. Add peas and vinegar; cook on Low for 10 minutes. Garnish as directed.