It was going to be apricot chicken for dinner tonight. Until I remembered that my good friend Lizard has a weird thing about fruit being cooked with meat. Another friend Jules also confessed yesterday that she doesn’t like apricot chicken. “You what? How can anyone not like apricot chicken!?” was my reply.
We grew up eating (and loving) Mum’s apricot chicken which was on constant rotation with spag bol, fried rice, zucchini pie (slice), tuna macaroni and roast lamb. (I promise to post Mum’s recipe soon).
The reptile is staying over tonight to come and see the new house (more to put away a coupla bottles of wine mind you) and I’m so excited. And considering I’ve been using the spare room as a dumping ground for everything that hasn’t found a home yet, I wanted to throw something in to the slow cooker so that I don’t need to be faffing round in the kitchen later on.
Although I buy store bought Thai curry pastes such as green and red curry, I’ve never bought ready-made satay sauce before. I’m not sure why not. I make this peanut butter chicken quite often though as my kiddies seem to enjoy it and it’s really so easy, comforting and inexpensive to make. Any leftovers freeze well too so you can make a bigger batch if you like.
Obviously substitute the chicken thigh fillets with chicken breasts or drumsticks and I normally throw some red capsicum in as well (although I saved a trip to the shops especially). Teamed up with some steamed rice and any veggies you have on hand – it’s an all round good hearty meal that’ll leave you feeling all warm and fuzzy inside.
With this bubbling away in the slow cooker, I’m off to go and get stuck in to the spare room. Have so many random bits and bobs to sift through. Wish me luck.
Where’s Shayna Blaze when you need her.
lo’s slow cooker satay chicken
1 x kilo of chicken thigh fillets, skin removed
1 x brown onion, chopped in to thin wedges
2 x garlic cloves, crushed
A piece of fresh ginger, minced, about the size of a 20 cent piece
1 x 270 gram tin of coconut milk
3 x tablespoons of soy sauce
2 x tablespoons of peanut butter
2 x tablespoons of honey
2 x tablespoons of rice wine vinegar (white vinegar is also fine)
A dollop of tomato sauce
A dash of Worcestershire sauce
1/4 teaspoon of chilli flakes (optional)
A squeeze of fresh lemon juice
A dash of peanut oil, for browning the chicken
Salt and freshly cracked pepper
Steamed rice, to serve
Crushed peanuts, to serve
Sliced spring onions, to serve
Steamed veggies, to serve
- Add a dash of peanut oil to a large fry pan and brown the chicken thighs on both sides. Season here with salt and pepper and reserve in to a slow cooker.
- Add the onion, garlic and ginger to the same pan that the chicken was cooked in and cook for a couple of minutes, stirring with a wooden spoon. (Turn the heat to a lower heat so as not to burn).
- Then simply add the coconut milk, soy sauce, peanut butter, honey, vinegar, tomato sauce, Worcestershire sauce and chilli flakes (if using) and stir. Bring to the boil and then pour in to the slow cooker on top of the chicken.
- Cook on high for 4 hours.
- Serve with steamed rice and any veggies you like, with some spring onions and peanuts sprinkled over the top.
- Fresh coriander also works nicely as a garnish here.
- Similarly, you could also substitute the chicken for beef. I use chuck steak which works well cooked nice and slow. Beef takes a little longer to cook than chicken.
- You could also add some spuds to the chicken in the slow cooker half way through the cooking time.
If you make this satay chicken, please leave your comments below. xx