Wednesday, September 21, 2011

Week 10: Marcie's Indonesian Chicken in the Crockpot

This recipe is from A Year of Slow Cooking with hardly any modifications.  We all liked this dish.  I rinsed the sauce off of the chicken for Amelia, and she ate it with no issues.  Ben and I both liked it but decided it needed a little something more; I tried adding some salt but that didn't help, so then Ben had the idea of crushing up some peanuts and sprinkling them on top, and that was delicious!  I still think maybe a little coconut milk would round out the flavor, or maybe a little bit more sugar?

Oh, and I'm loving the crockpot for making dinner this week.  It is so easy!  I put this in the crockpot while the girls were eating lunch yesterday, and today I put our lunchtime meal in the crockpot while they were eating breakfast.  I think I need to do a crockpot meal once a week.

Indonesian Peanut Chicken
(serves 4)

1/3 cup peanut butter
2 tbsp low sodium soy sauce 
1 tbsp honey
2 cloves of garlic, chopped
1 1/2 tsp sesame oil
1/4 tsp cayenne pepper
1/2 tsp ground ginger (try grated fresh ginger)

3 boneless skinless chicken breasts, cut up into large pieces (next time try thighs)
1 lime, cut into wedges
2 tbsp sesame seeds
2 tbsp peanuts, crushed

Put the peanut butter in the crockpot and turn to high, so that peanut butter begins to melt.  Add remaining sauce ingredients and stir to combine.  Add chicken, toss to coat.  Turn crockpot on LOW and cook for 4 - 5 hours.  It will be very thick at first, but after 3 hours or so, the sauce will become thinner.

Before serving, squeeze half of a lime over the chicken mixture and stir.  Top with sesame seeds and crushed peanuts.  Serve over rice.
Next time maybe add some coconut milk to make more sauce, and serve over noodles.

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