Although this chicken dish is remarkably easy to make, its slightly sweet yet spicy coconut-milk sauce gives it an exotic flavor.
- Medium to large (31⁄2 to 5 quart) slow cooker
- Food processor
- 1 tbsp extra virgin coconut oil 15 mL
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 tbsp minced gingerroot 15 mL
- 1 tsp ground coriander 5 mL
- 1 tsp ground turmeric 5 mL
- 8 whole blanched almonds
- 11⁄2 cups chicken stock 375 mL
- 3 lbs skinless bone-in chicken thighs (about 12 thighs) 1.5 kg
- 1 stalk lemongrass, bruised and cut into 2-inch (5 cm) pieces
- 1 cup coconut milk 250 mL
- 2 tbsp gluten-free soy sauce or coconut aminos 30 mL
- 1 tsp minced red Thai chile pepper 5 mL
- 1 tsp coconut sugar 5 mL
- Finely chopped cilantro leaves
- 1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander, turmeric and almonds and cook, stirring, for 1 minute. Add chicken stock and stir. Transfer contents of pan to food processor and process until smooth.
- 2. Arrange chicken evenly over bottom of slow cooker and cover with sauce. Add lemongrass. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
- 3. In a bowl, combine coconut milk, soy sauce, chile pepper and coconut sugar. Stir well. Pour over chicken. Cover and cook on High for 15 minutes, until heated through. Discard lemongrass. Garnish with cilantro.
- If you enjoy the flavor of almonds and the added texture they provide, add whole blanched almonds, to taste, along with the coconut milk.
- If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker.
- Lemongrass, which has a unique woody-lemony flavor, is available in Asian markets and many supermarkets. Before adding lemongrass to a recipe, “smash” it with the flat side of a chef’s knife, so it can release its flavor when it cooks.
- Make Ahead
- Complete Step 1. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.
Judith Finlayson http://judithfinlayson.com/