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 peanutsRecipe
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.
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