Slow Cooker Peanut Butter Chicken Recipe
The Final Dish
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This recipe is based around a caribbean peanut chicken recipe found in my mums favourite slow cooker recipe book which you will find just to the right of this text. This book has such an amazing varied selection of slow cooker recipes that we just haven't seen before in other books. Sometimes we find that slow cooker recipe books repeat similar casserole style recipes and just change the meat or veg in them, but this book has some really unusual and different recipes - just like this chicken recipe.
Now no one in our family is a big fan of peanut butter in all honesty, but we like peanuts, and are real fans of rice based dishes, so this recipe looked like something that was worth a try. All the ingredients are pretty basic, which also means they are pretty cheap to pick up and you should be able to find them in nearly all supermarkets (even small ones!). The recipe should have a spicy kick to it, but due to personal preference we have altered it to make it milder, but you will find the alternative spicier version listed at the end in case you rather some heat.
Although this is a slow cooker recipe, it isn't one you can just pop on in the morning and leave to its own devices. It requires attention at a number of points throughout the cooking process. It also means you can't just put the temperature up or down to alter the timing to suit your needs that day. But it is also possible to make this recipe without a slowcooker or crockpot, as long as you have a nice deep dish pan with a lid for your hob.
I think this recipe is something the whole family will enjoy! The peanut gives it a nice rich nutty taste and the rice gives it a slightly thick texture, which means it is really filling, so a little goes a long way. We always ended up with too much of it for the 4 of us to eat.
What you will need:
- 4 Chicken Breasts, Cut into strips
- 3tbsp Groundnut/Sunflower Oil
- 1/1tsp Garlic Clove/Lazy Garlic, Crushed if using clove
- 1tsp Fresh Thyme, Chopped
- 1tbsp Curry Powder
- Half A Lemon, Juiced
- 1 Large White Onion, Finely Chopped
- 2 Large Tomatoes, Peeled, Seeded and Chopped
- 4tbsp Smooth Peanut Butter
- 750ml Stock, Chicken or Vegetable
- 300g Easy Cook White Rice
- 1 lime, Cut into wedges
- Parsley, To Garnish
How to make Caribbean Peanut Chicken
- In a large bowl mix 1tbsp oil, thyme, garlic, curry powder and lemon juice. Add the chicken strips and mix so the meat is all coated. Cover with cling film/saran wrap and place in the refrigerator. This needs to sit for between 1-2 hours before you cook the rest of the dish.
- About 1 hour after you have prepared the chicken you can work on the rest of the dish. In a frying pan heat the remaining oil and fry the onions until soft and lightly browned. Turn the slow cooker/crock pot to high and add the cooked onions and raw tomatoes. Give it all a stir to mix.
- In a bowl slowly blend together the peanut butter and stock. It is easiest if you start with the peanut butter in the bowl and slowly add the stock, mixing it a bit at a time. (Season with salt and pepper at this point if required, although we don't use any in our cooking) Once it is all combined pour this into the slow cooker and mix with the onion and tomatoes. Cook on high for 1 hour.
- 30 minutes before the end of the cooking time remove the chicken from the fridge and allow to come to room temperature. Then add the chicken and marinade to the crock pot and mix it all well. Re-cover and cook for a further hour.
- Add the rice to the pot and mix well, re-cover and leave to cook for 45mins-1hour.
- Serve with the parsley sprinkled over the top and a wedge of lime and enjoy
Slow Cooker Recipe Book
Recipe in Pictures
Facts and Figures
|Calories from Fat||180|
|% Daily Value *|
|Fat 20 g||31%|
|Saturated fat 4 g||20%|
|Carbohydrates 70 g||23%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 45 g||90%|
|Cholesterol 105 mg||35%|
|Sodium 354 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Try these alternatives
- For a spicier version add a diced green chilli or 2 in step 2 with the raw tomatoes and onions.
- For a nuttier, crunchier version try using chunky peanut butter or a handful of peanuts throw in at step 4
- For a veggie version try with tofu instead of chicken, but add the tofu at a later point so as not to over cook it.
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© 2013 Chantele and Julie