Slow-cooker Chicken Satay

Name: Slow-cooker Chicken Satay
Prep time: 10 min
Cook time: 30 d 14 h 50 min
Total time: 30 d 15 h
Yield: 6 servings
Ingredients: 6 boneless, skinless chicken thighs; 1 tbsp curry powder; 1 tsp sweet paprika; 1 tsp salt; ½ tsp cracked black pepper; 2 tbsp olive oil; 2 onions, quartered; 2 red capsicums (bell peppers), cut into bite-sized pieces; 2 cups (180 g) green beans, trimmed and halved; 1 tbsp freshly minced ginger; 1 tbsp freshly minced garlic; ½ cup (125 g) natural smooth peanut butter (see note 1); 2 tbsp apple cider vinegar, rice wine vinegar or white vinegar; 2 tbsp all-purpose soy sauce; 1 tbsp brown sugar; 1 tbsp red curry paste (optional, see note 2); 270 ml (9 fl oz) coconut milk; Steamed jasmine rice; Crushed peanuts

6 servings

servings

10 minutes

active time

55 years 2 months 29 day

total time

Start Cooking

Ingredients

6 boneless, skinless chicken thighs

1 tbsp curry powder

1 tsp sweet paprika

1 tsp salt

½ tsp cracked black pepper

2 tbsp olive oil

2 onions, quartered

2 red capsicums (bell peppers), cut into bite-sized pieces

2 cups (180 g) green beans, trimmed and halved

1 tbsp freshly minced ginger

1 tbsp freshly minced garlic

½ cup (125 g) natural smooth peanut butter (see note 1)

2 tbsp apple cider vinegar, rice wine vinegar or white vinegar

2 tbsp all-purpose soy sauce

1 tbsp brown sugar

1 tbsp red curry paste (optional, see note 2)

270 ml (9 fl oz) coconut milk

Steamed jasmine rice

Crushed peanuts

Directions

Add the chicken, curry powder, paprika, salt, pepper and olive oil to a large bowl. Toss the chicken in the marinade so that it is evenly coated.

Heat a large, heavy-based frying pan over medium–high heat and cook the chicken for 2–3 minutes per side until golden. Set aside.

Combine the sauce ingredients in a small bowl.

Add the cooked chicken to the base of a slow-cooker. (See note 3 if you want to cook on the stovetop instead.)

Scatter the onion quarters on top of the chicken and pour the sauce over (it’s okay if not all the ingredients are completely submerged; they will melt into the sauce as they cook).

Cook on low for 6 hours or on high for 4 hours. Add the capsicum and green beans (or vegetables of choice) 1 hour prior to the end of cooking time.

Serve with steamed rice and top with crushed peanuts.

Nutrition

Serving Size

bowl

Calories

677

Total Fat

43.9 g

Saturated Fat

14.3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

140.1 mg

Sodium

810.6 mg

Total Carbohydrate

32 g

Dietary Fiber

6.6 g

Total Sugars

10 g

Protein

44.1 g