Wednesday, October 27, 2010

Satay Chicken in the SC

Another of my new slow cooker recipes we are enjoying. This recipe can easily be halved, or cook this amount and freeze half. I tend to add sweet potato and carrot and then serve steamed green vegetables on the side. You could easily cook this dish on the stove or in the oven, it wouldnt take long, but the joy of the slow cooker is you can put it on at lunchtime while the kids are eating, or sleeping and then be free in the afternoon when they are driving you crazy!

Satay Chicken in Slow Cooker
1 kg chicken thigh or breast fillets, cut into chunks

2 brown onions cut into wedges
2 cloves garlic, crushed
2 heaped tbsp peanut butter
5 tsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp tomato sauce (ketchup)
1 tbsp sweet chilli sauce
3/4 cup coconut milk or cream
Vegetables - sweet potato, carrot, beans, broccoli, whatever you like
2 tbsp corn flour

Heat a frypan over medium heat, fry onion with a little oil until soft, quickly add the garlic then scrape it all into the slow cooker. Fry the chicken very quickly, just to lightly brown not to cook through! Add to the slow cooker.

If you are in a hurry, skip the frying step and just throw it all in the slow cooker.

Mix the peanut butter, soy sauce, worcestershire sauce, tomato sauce, sweet chilli sauce and the coconut milk until smooth, and pour over the chicken. Stir all the ingredients together in the slow cooker, making sure everything is evenly covered. Place the lid on the cooker and cook for 2-3 hours on high or 4-5 hours on low.

After about 1 hour add the hard vegetables - sweet potato, carrot etc. With only 30 minutes to go add the
rest of the vegetables - beans, broccoli...

If the sauce is runny, mix the cornflour with a little water to make a paste then stir through the sauce and leave for a few minutes to thicken.

Serve on rice

From Slow Cooker by Sally Wise

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